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	{
	"2": {
	"id": "2",
	"name": "Baked Shrimp Scampi",
	"source": "Ina Garten: Barefoot Contessa Back to Basics",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "Modified by reducing butter and salt. Substituted frozen shrimp instead of fresh 12-15 count (butterflied, tails on).",
	"calories": 2565,
	"fat": 159,
	"satfat": 67,
	"carbs": 76,
	"fiber": 4,
	"sugar": 6,
	"protein": 200,
	"instructions": "Preheat the oven to 425 degrees F.\r\n\r\nDefrost shrimp by putting in cold water, then drain and toss with wine, oil, salt, and pepper. Place in oven-safe dish and allow to sit at room temperature while you make the butter and garlic mixture.\r\n\r\nIn a small bowl, mash the softened butter with the rest of the ingredients and some salt and pepper.\r\n\r\nSpread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1-3 minutes (keep an eye on it). Serve with lemon wedges and French bread.\r\n\r\nNote: if using fresh shrimp, arrange for presentation. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. ",
	"ingredients": [
	"2\/3 cup panko\r",
	"1\/4 teaspoon red pepper flakes\r",
	"1\/2 lemon, zested and juiced\r",
	"1 extra-large egg yolk\r",
	"1 teaspoon rosemary, minced\r",
	"3 tablespoon parsley, minced\r",
	"4 clove garlic, minced\r",
	"1\/4 cup shallots, minced\r",
	"8 tablespoon unsalted butter, softened at room temperature\r",
	"<hr>",
	"2 tablespoon dry white wine\r",
	"Freshly ground black pepper\r",
	"Kosher salt\r",
	"3 tablespoon olive oil\r",
	"2 pound frozen shrimp"
	],
	"tags": [
	"seafood",
	"shrimp",
	"main"
	]
	},
	"4": {
	"id": "4",
	"name": "Strawberries Romanov (La Madeleine copycat)",
	"source": "http:\/\/cookeatshare.com\/recipes\/la-madeleine-s-strawberries-romanov-318025",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Wash strawberries and cut the tops off. Let strawberries drain. Mix together heavy whipping cream, powdered sugar, and the brandy. Beat with a mixer till this becomes thick. Place strawberries into glasses and spoon over the sauce.\r\n",
	"ingredients": [
	"2 tbsp powdered sugar\r",
	"1\/2 pt heavy whipping cream\r",
	"1 lb strawberries, (2 pints)\r",
	"4 tbsp brandy"
	],
	"tags": [
	"fruit",
	"dessert",
	"strawberries",
	"copycat",
	"untried"
	]
	},
	"5": {
	"id": "5",
	"name": "Tomato Basil Soup (La Madeleine copycat)",
	"source": "http:\/\/cookeatshare.com\/recipes\/la-madeleine-s-tomato-basil-soup-318026",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine tomatoes, juice\/and or possibly stock in saucepan. Simmer 30 min. Puree, along with the basil leaves, in small batches, in blender or food processor or use an immersion blender in the pan.\r\n\r\nReturn to saucepan and add in cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.",
	"ingredients": [
	"4 c tomatoes, minced, peeled, and cored\r",
	"4 cup vegetable stock\r",
	"12 basil leaves\r",
	"1 c heavy cream\r",
	"1\/4 lb unsalted butter\r",
	"Salt\r",
	"1\/4 tsp black pepper"
	],
	"tags": [
	"soup",
	"tomatoes",
	"copycat",
	"main"
	]
	},
	"7": {
	"id": "7",
	"name": "John Thorne's Pecan Pie",
	"source": "http:\/\/chowhound.chow.com\/topics\/281175#1495442",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 12,
	"comments": "Does not use corn syrup",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 350F. In a large saucepan, heat the brown sugar, golden syrup and butter to the boiling point. Stirring constantly and scraping back any foam that clings to the side of the pan, let this mixture boil for about 1 minute. Remove from the heat and let cool while, in a separate bowl, you beat the eggs until creamy. \r\n\r\nWhen the boiled syrup has cooled, beat in the eggs, salt and pecans. Pour into the unbaked pie shell and bake for about 50 minutes.\r\n\r\nNotes:\r\n\r\n* A little cream (about 1\/4 to 1\/2 cup) mixed into a pecan pie filling before baking gives it a richer, lighter texture. \r\n\r\n* For a sweeter, lighter pie: add more sugar and use fewer pecans; for a denser, less sweet pie: add more pecans and use less sugar. \r\n\r\n* The buttery flavour and the lard-induced flakiness of a butter and lard crust make it the perfect one for a perfect pecan pie. And a Southern pecan pie authority I know suggests that you roll out the dough a little thicker than usual; a thick, richly shortened crust provides an appetizing balance to the sweetness of the filling. ",
	"ingredients": [
	"1\/4 tsp salt \r",
	"3 eggs \r",
	"4 tbsp butter \r",
	"2 tbsp dark rum \r",
	"2\/3 cup golden syrup \r",
	"1 cup dark brown sugar, well-packed\r",
	"2 cup pecans, chopped \r",
	"9-inch unbaked pie shell"
	],
	"tags": [
	"dessert",
	"pie",
	"untried"
	]
	},
	"8": {
	"id": "8",
	"name": "Smoked Salmon Ebelskivers",
	"source": "Ebelskivers by Kevin Crafts",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1080,
	"servings": 3,
	"comments": "If dill is not available, add 1 tsp of Old Bay seasoning to the batter in place of the salt and pepper.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 200F.\r\n\r\nIn a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, 2 tablespoons of melted butter and lemon juice. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.\r\n\r\nIn a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Stir in fresh dill.\r\n\r\nBrush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. When the butter starts to bubble, add about 1 tablespoon batter to each well. Working quickly, carefully spoon about 1\/2 teaspoon of the smoked salmon into the center of each pancake, then spoon about 1\/2 teaspoon of the cream cheese on top. Top each with another 1 tablespoon batter. (Alternatively, gently mix the cream cheese and salmon together. Spoon about 1 teaspoon into the center of each pancake)\r\n\r\nCook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.\r\n\r\nTransfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Serve right away.",
	"ingredients": [
	"1 cup all-purpose flour\r",
	"1 1\/2 tsp sugar\r",
	"1\/2 tsp baking powder\r",
	"1\/4 tsp salt\r",
	"1\/2 tsp pepper, freshly ground\r",
	"2 large eggs, separated\r",
	"1 cup milk\r",
	"3 tbsp unsalted butter, melted and slightly cooled, divided use\r",
	"1 tsp fresh lemon juice\r",
	"1\/4 cup fresh dill, chopped and firmly packed\r",
	"3 1\/2 tbsp smoked salmon, minced (about 4 oz)\r",
	"3 1\/2 tbsp whipped-style cream cheese, at room temperature\r",
	"2 servings [cocktail sauce](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id50)"
	],
	"tags": [
	"salmon",
	"ebelskivers",
	"main"
	]
	},
	"9": {
	"id": "9",
	"name": "Godiva Angel Pie",
	"source": "everyrecipe.com",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "TO MAKE SHELL: Preheat oven to 300 degrees. In mixer bowl, beat egg whites until foamy. Beat in salt and cream of tartar and beat until soft peaks form. Add sugar, a tablespoon at a time, beating after each addition. Continue until very stiff peaks form. Fold in nuts and vanilla. Lightly butter a metal 8-inch pie plate. (Do NOT use glass.) Spoon meringue into pan lightly, building up the edges to come at least 1\/2 inch above the side of the pan. Bake in preheated 300 degree oven for 35 to 40 minutes until light brown. Cool completely before adding filling. TO MAKE FILLING: Melt chocolate and water in a pan over hot, but not boiling, water, stirring occasionally, to blend. Add vanilla and chocolate mixture (cooled) to whipped cream and pile into meringue shell, swirling top with spatula. Be sure to cool the chocolate mixture before adding to the whipped cream. If it is too warm, the mixture will thin out. If this happens, chill until it is thick enough to put in shell.",
	"ingredients": [
	"4 (1 oz.) squares Godiva cooking chocolate or 4 oz. Baker's German sweet chocolate\r",
	"1\/2 tsp vanilla\r",
	"1 cup pecans, finely chopped\r",
	"1\/2 cup sugar\r",
	"1\/8 tsp cream of tartar\r",
	"1\/8 tsp salt\r",
	"2 egg whites, at room temperature\r",
	"3 tbsp water\r",
	"1 tsp vanilla\r",
	"1 cup heavy cream, whipped"
	],
	"tags": [
	"chocolate",
	"dessert",
	"pie",
	"untried"
	]
	},
	"10": {
	"id": "10",
	"name": "Spaetzle",
	"source": "foodnetwork.com",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "Dough recipe from Emeril, sauce recipe from Guy Fieri",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together (eggs, flour, milk, salt, baking powder, and nutmeg). Place a colander over the pan, pour about1\/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spatzle starts to float to the surface, cover the pan and keep covered until the spatzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.\r\n\r\nIn a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spaetzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste.",
	"ingredients": [
	"2 teaspoon fresh parsley, chopped\r",
	"1 teaspoon garlic, minced\r",
	"3 tablespoon butter\r",
	"1 pinch nutmeg\r",
	"1\/4 teaspoon baking powder\r",
	"1 teaspoon salt\r",
	"1\/2 cup milk\r",
	"1 1\/2 cup flour, sifted\r",
	"2 eggs, slightly beaten\r",
	"2 tablespoon finely grated Parmesan, plus extra for garnish\r",
	"Salt and freshly ground black pepper"
	],
	"tags": [
	"german",
	"noodles",
	"sides"
	]
	},
	"11": {
	"id": "11",
	"name": "Pot Roast Carbonnade",
	"source": "Melissa D'Arabian, FoodNetwork",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "I like to serve this over mashed potatoes.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 325 degrees F.\r\n\r\nIn a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.\r\n\r\nRemove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.\r\n\r\nOnce the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.",
	"ingredients": [
	"1\/2 pound bacon, cut into large lardons\r",
	"2 medium onions, sliced\r",
	"Kosher salt and freshly ground black pepper\r",
	"1 tablespoon vegetable oil\r",
	"1 1\/2 pound beef chuck, cut into large cubes\r",
	"5 carrots, peeled and cut into large chunks\r",
	"1 tablespoon all-purpose flour\r",
	"12 ounce beer (dark or light)\r",
	"6 prunes\r",
	"1 tablespoon dried thyme\r",
	"1 cup beef stock"
	],
	"tags": [
	"beef",
	"main"
	]
	},
	"12": {
	"id": "12",
	"name": "Old Fashion Vegetable Soup",
	"source": "Lee Ann Foulger",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large soup pot, brown ground beef and onion, drain off fat. Add remaining ingredients EXCEPT for last 3 items (canned vegetables). Simmer on low heat until vegetables are tender, about an hour. Add canned vegetables and simmer 5 minutes. Remove bay leaf and serve.",
	"ingredients": [
	"1 pound ground beef\r",
	"1 cup onion, chopped\r",
	"1 cup potatoes, diced\r",
	"1 cup carrots, sliced\r",
	"1 cup celery, diced\r",
	"2 16oz can diced tomatoes in juice (or substitute 2 small cans of tomato sauce)\r",
	"4 cup water\r",
	"1\/4 tsp dried basil, crushed\r",
	"1\/4 tsp dried thyme\r",
	"1 bay leaf\r",
	"1\/2 tsp salt\r",
	"1\/4 tsp pepper\r",
	"1\/2 tsp garlic powder\r",
	"2 tablespoon beef bouillon\r",
	"1 16oz can corn\r",
	"1 16oz can green beans\r",
	"1 16oz can green peas"
	],
	"tags": [
	"soup",
	"beef",
	"family_recipes",
	"main"
	]
	},
	"13": {
	"id": "13",
	"name": "Onion Pie",
	"source": "Houston Chronicle 1\/18\/2006",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "only 4 cups onions? Needs more crust - try 1.25 cups cracker crumbs? Experiment with red pepper - try 1\/4tsp.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 400 degrees halfway through onion cooking.\r\n\r\nSlice the onions and saute in 4 tablespoons butter over medium-low heat; the longer you cook them - as long as 35 minutes - the sweeter they will be. Sprinkle in crushed red pepper.\r\n\r\nMelt the remaining 4 tablespoons butter. Mix with the crushed crackers, then press the mixture into the bottom and sides of a glass pie plate to form a crust. Prebake crust for 10 minutes.\r\n\r\nLightly beat the eggs and milk together in a small bowl.\r\n\r\nSpoon the onions into the crust, then pour the egg mixture over them. Sprinkle with Parmesan.\r\n\r\nBake for 30-40 minutes until set and golden.",
	"ingredients": [
	"1\/2 cup grated Parmesan cheese\r",
	"1\/2 stack Keebler Club Crackers, crushed\r",
	"2 eggs\r",
	"1 cup milk\r",
	"1\/2 teaspoon crushed red pepper flakes, or to taste\r",
	"1\/2 cup butter, divided use\r",
	"3 large onions"
	],
	"tags": [
	"onion",
	"casserole",
	"main",
	"vegetarian"
	]
	},
	"14": {
	"id": "14",
	"name": "Godiva Dark Chocolate Cheesecake",
	"source": "Godiva.com, Chef Morgan Wilson",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a food processor with a blade attachment, cream the cheese until smooth and then add in sugar. Pulse a couple times to incorporate sugar and cocoa powder. Add in eggs and yolks pulsing a couple times again and scrape down to ensure all is smooth and uniform. With machine running, pour in melted Godiva Chocolate in a steady stream until all in, and finish by pulsing in the cr\u00e8me fraiche. Pour batter into a 10\" x 10\" baking pan and bake at 325 for 30, minutes or until custard is set and a toothpick inserted in center can be removed cleanly. The top may caramelize or brown slightly, which is not an issue. Once set, remove from oven and allow cheesecake to cool completely. Wrap the pan with plastic and reserve in cooler to set and chill completely.\r\n\r\nOnce the cheesecake is cold and firm, remove it from the pan and place in a mixer bowl with a paddle attachment. Beat the cake for a few moments to soften and smooth out the custard. Place smoothed custard into a piping bag with a plain tip and pipe into the bottom of a plastic lined half cylinder mold. Tap the mold to ensure the custard is solid and then flatten out to top. Freeze the mold to harden the custard for unmolding. Once the cake can be unmolded, remove from the pan and cut into 1\u00bd\" sections. Brush some tempered Godiva Dark Chocolate onto a strip of acetate and, while it is still fluid, smooth over the top of the molded cheesecake. Once the chocolate has cooled and completely crystallized, remove the acetate, revealing a shiny and textured chocolate finish.",
	"ingredients": [
	"2 1\/2 cup cream cheese, room temperature\r",
	"1\/2 cup sugar\r",
	"1 3\/4 tablespoon cocoa powder\r",
	"5 tablespoon Godiva 85% Dark Chocolate Callets\r",
	"2 eggs\r",
	"2 egg yolks\r",
	"1 3\/4 tablespoon cr\u00e8me faiche"
	],
	"tags": [
	"cheesecake",
	"dessert",
	"pie",
	"chocolate",
	"untried"
	]
	},
	"15": {
	"id": "15",
	"name": "Greek Salad",
	"source": "Food Network (two different recipes)",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "Dried oregano can also be substituted for the fresh in the salad mix. Only use 1\/2-1 teaspoon of the dried.",
	"calories": 3057,
	"fat": 297,
	"satfat": 63,
	"carbs": 78,
	"fiber": 23,
	"sugar": 34,
	"protein": 42,
	"instructions": "In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Set aside. In a large bowl lightly toss the lettuce with the olives, cheese, cucumber, tomatoes, onion, oregano, and black pepper. Let sit up to 2 hours. To serve, toss salad with dressing and place sliced chicken on top.",
	"ingredients": [
	"6 tablespoon lemon juice\r",
	"2 clove garlic, minced\r",
	"2 teaspoon kosher salt, plus more to taste\r",
	"1 cup extra-virgin olive oil, preferably Greek\r",
	"<hr>\r",
	"1 head romaine lettuce, trimmed of tough stems and torn into bite-sized pieces\r",
	"1 cup kalamata olives, about 6oz\/cup\r",
	"1\/2 pound Feta cheese, crumbled\r",
	"1 cucumber, trimmed, cut into 1 inch chunks\r",
	"1 1\/2 cup grape tomatoes, halved\r",
	"1 small red onion, cut into 1\/2-inch wedges, soaked in cold water for 5 minutes and drained\r",
	"2 teaspoon dried oregano\r",
	"Freshly ground black pepper"
	],
	"tags": [
	"main",
	"greek",
	"salad",
	"dressing"
	]
	},
	"16": {
	"id": "16",
	"name": "Flaky Buttermilk Biscuits",
	"source": "Cooks Illustrated (All-Time Best Recipes 2010)",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 12,
	"comments": "For soured milk, add 1 tbsp lemon juice or white vinegar to 1 cup milk",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Adjust oven rack to lower-middle position; heat oven to 450 degrees. \r\n\r\nWhisk flour, baking power, baking soda, and salt in large bowl.\r\n\r\nAdd shortening to flour mixture; break up chunks with fingertips until only pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.\r\n\r\nSpray 24-square-inch work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1\/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.\r\n\r\nPat dough into approximate 10-inch square; roll into 18- by 14-inch rectangle about 1\/4 inch thick, dusting dough and rolling pin with flour as needed. Using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6- by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.\r\n\r\nRoll dough into 10-inch square about 1\/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1\/2-inch-thick round; cut 3 more 3-inch rounds and transfer to baking sheet. Discard excess dough.\r\n\r\nBrush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.",
	"ingredients": [
	"8 tablespoon unsalted butter, cold, lightly floured and cut into 1\/8-inch slices\r",
	"2 tablespoon vegetable shortening, cut into 1\/2-inch chunks\r",
	"1 teaspoon salt\r",
	"1 tablespoon baking powder\r",
	"1\/2 teaspoon baking soda\r",
	"2 1\/2 cup unbleached all-purpose flour\r",
	"2 tablespoon butter, melted\r",
	"1 1\/4 cup buttermilk, cold"
	],
	"tags": [
	"biscuits",
	"bread",
	"sides"
	]
	},
	"17": {
	"id": "17",
	"name": "Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/grilled-portobello-mushrooms-stacked-with-fresh-spinach-and-shaved-manchego-cheese-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "May want to only do 8 if mushroom caps are large.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.\r\n\r\nStack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.\r\n\r\n[Sherry Vinaigrette](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=18)",
	"ingredients": [
	"4 ounce manchego cheese, thinly sliced into 8 pieces\r",
	"3 cup baby spinach, washed and dried\r",
	"1 teaspoon freshly ground black pepper\r",
	"1 teaspoon kosher salt\r",
	"2 tablespoon olive oil\r",
	"12 portobello mushroom caps, wiped clean\r",
	"2 tablespoon fresh chives, finely chopped, for garnish, optional\r",
	"1 serving [Sherry Vinaigrette](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=18)"
	],
	"tags": [
	"vegetarian",
	"main",
	"mushrooms",
	"cheese"
	]
	},
	"18": {
	"id": "18",
	"name": "Sherry Vinaigrette",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/grilled-portobello-mushrooms-stacked-with-fresh-spinach-and-shaved-manchego-cheese-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.",
	"ingredients": [
	"1 small shallot, finely chopped\r",
	"1\/4 cup sherry vinegar or balsamic vinegar\r",
	"2 teaspoon Dijon mustard\r",
	"1\/4 teaspoon kosher salt\r",
	"1\/4 teaspoon freshly ground black pepper\r",
	"1\/2 cup olive oil"
	],
	"tags": [
	"dressing",
	"components"
	]
	},
	"19": {
	"id": "19",
	"name": "Margherita Salad",
	"source": "Adapted from Food Network Magazine (Chicken Parmesan Salad)",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "I like to use home made bread crumbs instead of store bought. They stay crispier on the salad.",
	"calories": 2883,
	"fat": 164,
	"satfat": 54,
	"carbs": 120,
	"fiber": 15,
	"sugar": 27,
	"protein": 227,
	"instructions": "Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a basil leaves and parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed to make a pour-able dressing; season with salt and pepper.\r\n\r\nHeat the olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining parmesan and the parsley and cook until toasted, about 1 more minute.\r\n\r\nToss the salad greens, mozzarella, and remaining basil in a large bowl. Toss with the dressing, then sprinkle with the breadcrumb mixture.",
	"ingredients": [
	"1 plum tomato, halved\r",
	"4 sun-dried tomatoes packed in oil\r",
	"2 tablespoon oil from the sun-dried tomato jar\r",
	"2 tablespoon red wine vinegar\r",
	"1 clove garlic\r",
	"1\/2 teaspoon dried oregano\r",
	"1\/4 bunch fresh basil, torn\r",
	"2 tbsp parmesan, grated\r",
	"Kosher salt and freshly ground pepper\r",
	"<hr>\r",
	"2 tablespoon extra-virgin olive oil\r",
	"1 cup breadcrumbs\r",
	"2 tablespoon chopped fresh parsley\r",
	"1\/4 cup parmesan, grated\r",
	"<hr>\r",
	"8 cup Italian-blend salad greens\r",
	"3\/4 bunch fresh basil, chiffonade\r",
	"8 ounce bocconcini (mozzarella), quartered"
	],
	"tags": [
	"salad",
	"dressing",
	"main"
	]
	},
	"21": {
	"id": "21",
	"name": "Mexican Ensalada",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 1335,
	"fat": 62,
	"satfat": 9,
	"carbs": 172,
	"fiber": 37,
	"sugar": 13,
	"protein": 35,
	"instructions": "In small bowl, whisk together dressing ingredients.\r\n\r\nChop up additional ingredients bite size and add to a medium bowl.\r\n\r\nCombine dressing and all ingredients in a large bowl, toss, and serve.\r\n\r\nIncludes recipe for [basil-lime vinaigrette](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id6).\r\n\r\nAlternate dressing (for 2 servings):\r\n1\/2 lemon, juiced; 1 tbsp apple cider vinegar; 2 tbsp olive oil; 2 tablespoons cilantro, chopped",
	"ingredients": [
	"1 lime, zested and juiced\r",
	"1 tablespoon balsamic vinegar\r",
	"1\/4 cup basil leaves, chopped\r",
	"1\/2 teaspoon cumin\r",
	"2 tablespoon extra-virgin olive oil\r",
	"Kosher salt and freshly ground black pepper\r",
	"<hr>\r",
	"1\/2 cucumber, cubed\r",
	"1 avocado, cubed\r",
	"1 red bell pepper, cubed\r",
	"1\/2 cup black beans, rinsed and drained\r",
	"1 tomato, cubed\r",
	"1\/2 cup brown rice, cooked"
	],
	"tags": [
	"salad",
	"mexican",
	"FUF",
	"main",
	"vegetarian"
	]
	},
	"28": {
	"id": "28",
	"name": "Guacamole",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 1552,
	"fat": 120,
	"satfat": 16,
	"carbs": 72,
	"fiber": 64,
	"sugar": 16,
	"protein": 24,
	"instructions": "1. Place all ingredients in a bowl with a flat bottom and mash it with a potato masher. Alternatively, you can mix everything briefly in a food processor.\r\n2. Stir well and keep refrigerated. This dish will brown on the areas exposed to air within a few hours, so serve it shortly after making it or just stir again before serving.",
	"ingredients": [
	"4 ripe avocados\r",
	"2 roma tomates, diced fine\r",
	"1\/2 red onion, minced\r",
	"1\/2 handful cilantro, minced\r",
	"2 clove garlic, minced\r",
	"1 lime, juiced\r",
	"Pinch of sea salt\r",
	"1 jalapeno, seeded and minced fine (optional)"
	],
	"tags": [
	"dip",
	"appetizer",
	"mexican",
	"FUF",
	"sides"
	]
	},
	"30": {
	"id": "30",
	"name": "Sweet Almond Date Smoothie",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 716,
	"fat": 25,
	"satfat": 2,
	"carbs": 123,
	"fiber": 12,
	"sugar": 90,
	"protein": 9,
	"instructions": "Combine all ingredients in blender. Blend until smooth.",
	"ingredients": [
	"1 banana\r",
	"2 tbsp almond butter\r",
	"6 dates\r",
	"1 tsp maple syrup\r",
	"2 tsp cinnamon\r",
	"2 cup almond milk, or skim milk"
	],
	"tags": [
	"smoothie",
	"FUF",
	"breakfast"
	]
	},
	"32": {
	"id": "32",
	"name": "Super Protein Salad",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 684,
	"fat": 35,
	"satfat": 5,
	"carbs": 73,
	"fiber": 20,
	"sugar": 13,
	"protein": 24,
	"instructions": "Combine olive oil, vinegar, mustard, salt and pepper to taste. Toss with other ingredients in a bowl and serve.",
	"ingredients": [
	"2 cup salad greens\r",
	"1\/4 cucumber, sliced\r",
	"1\/2 cup grape tomatoes\r",
	"1\/4 cup black beans, drained and rinsed\r",
	"1\/4 cup chickpeas, drained and rinsed\r",
	"1 tbsp pistachios\r",
	"2 tbsp dried cranberries\r",
	"<hr>\r",
	"salt and pepper, to taste\r",
	"2 tbsp olive oil\r",
	"1 tbsp red wine vinegar\r",
	"1 tsp Dijon mustard"
	],
	"tags": [
	"salad",
	"beans",
	"FUF",
	"main"
	]
	},
	"36": {
	"id": "36",
	"name": "The Shake",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 639,
	"fat": 22,
	"satfat": 4,
	"carbs": 81,
	"fiber": 18,
	"sugar": 46,
	"protein": 38,
	"instructions": "Combine all ingredients in blender. Blend until smooth.",
	"ingredients": [
	"1 scoop protein powder (optional)\r",
	"1 tbsp ground flax seeds\r",
	"2 tbsp hemp seeds\r",
	"2 tbsp peanut butter\r",
	"1 banana\r",
	"1 cup raspberries\r",
	"1 cup blueberries\r",
	"1 1\/2 cup milk"
	],
	"tags": [
	"smoothie",
	"FUF",
	"breakfast"
	]
	},
	"40": {
	"id": "40",
	"name": "Apple Carrot Salad",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "Great with pork!",
	"calories": 880,
	"fat": 74,
	"satfat": 9,
	"carbs": 32,
	"fiber": 8,
	"sugar": 19,
	"protein": 27,
	"instructions": "1. In small bowl, whisk olive oil, vinegar, and lemon juice.\r\n2. Combine salad ingredients in a medium bowl. Pour dressing over salad. Slice eggs and place on top.",
	"ingredients": [
	"1\/2 cup walnuts, chopped\r",
	"1 apple, chopped\r",
	"4 carrots, spiralized or grated in food processor\r",
	"1 tbsp apple cider vinegar\r",
	"2 tbsp olive oil\r",
	"1\/2 lemon, juiced\r",
	"salt and pepper, to taste\r",
	"2 eggs"
	],
	"tags": [
	"raw",
	"salad",
	"FUF",
	"vegetarian",
	"main"
	]
	},
	"42": {
	"id": "42",
	"name": "Extreme Green Salad",
	"source": "figandcherry.com",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "(formally \"Spinach and avocado salad with sesame wasabi dressing\")",
	"calories": 558,
	"fat": 44,
	"satfat": 6,
	"carbs": 40,
	"fiber": 0,
	"sugar": 0,
	"protein": 13,
	"instructions": "1. Place all the salad ingredients, except the sesame seeds, into a large bowl or platter.\r\n\r\n2. Whisk together all the dressing ingredients in a small bowl. Drizzle over the salad and toss lightly to coat.\r\n\r\n3. Sprinkle with sesame seeds and serve.",
	"ingredients": [
	"4 handful baby spinach leaves\r",
	"1 cup edamame\r",
	"1 large avocado, diced\r",
	"1\/2 cucumber, finely sliced into half moons\r",
	"3 tablespoon sesame seeds\r",
	"<hr>",
	"1\/2 lime, juiced\r",
	"1\/2 teaspoon wasabi paste\r",
	"1 tablespoon soy sauce\r",
	"2 teaspoon sesame oil\r",
	"black pepper, to taste"
	],
	"tags": [
	"salad",
	"asian",
	"vegetarian",
	"main"
	]
	},
	"48": {
	"id": "48",
	"name": "Berry Sauce",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 300,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Lightly warm berries and maple syrup in a saucepan\r\n2. Pour over pancakes\/dessert as desired",
	"ingredients": [
	"1\/2 cup mixed berries\r",
	"2 tbsp maple syrup"
	],
	"tags": [
	"sauce",
	"components",
	"berries"
	]
	},
	"51": {
	"id": "51",
	"name": "Popeye's Muscle Salad",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 536,
	"fat": 46,
	"satfat": 7,
	"carbs": 31,
	"fiber": 9,
	"sugar": 17,
	"protein": 12,
	"instructions": "Combine all ingredients in a bowl, toss, and serve.\r\n\r\nUse whatever vinaigrette you want.",
	"ingredients": [
	"1 cup baby spinach\r",
	"1 cup salad greens\r",
	"1 carrots, shredded\r",
	"1\/2 avocado, diced\r",
	"1 hard boiled eggs, peeled and carefully sliced\r",
	"2 tbsp pecans, chopped\r",
	"2 tbsp dried cranberries\r",
	"<hr>\r",
	"1 1\/2 tbsp olive oil\r",
	"2 tsp vinegar\r",
	"1 tsp dijon mustard\r",
	"salt and pepper"
	],
	"tags": [
	"salad",
	"FUF",
	"spinach",
	"main"
	]
	},
	"54": {
	"id": "54",
	"name": "Breakfast Mediterranean Scramble",
	"source": "Rachel Atkins",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 282,
	"fat": 18,
	"satfat": 6,
	"carbs": 13,
	"fiber": 4,
	"sugar": 5,
	"protein": 17,
	"instructions": "Heat oil in a small non-stick skillet. Once hot, add veggies and saute until soft. Meanwhile, beat greek seasoning and feta into eggs. Once veggies are at desired doneness, add egg mixture to skillet and gently stir until cooked. Serve immediately.",
	"ingredients": [
	"1 tsp olive oil\r",
	"1 cup chopped veggies, your choice\r",
	"2 eggs, lightly beaten\r",
	"1\/2 tsp greek seasoning\r",
	"1\/4 cup feta cheese"
	],
	"tags": [
	"breakfast"
	]
	},
	"55": {
	"id": "55",
	"name": "Best Oatmeal Ever",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 376,
	"fat": 14,
	"satfat": 2,
	"carbs": 57,
	"fiber": 9,
	"sugar": 21,
	"protein": 11,
	"instructions": "1. To prepare, once oatmeal has been sufficiently cooked, add diced apples and nut butter. Stir for 2-3 minutes.\r\n2. Serve into a bowl and mix in cinnamon, flax seeds, maple syrup\/agave. Stir and enjoy!",
	"ingredients": [
	"1\/2 cup quick-cooking oats, cooked to your liking\r",
	"1\/2 apple, diced\r",
	"1\/2 tsp cinnamon\r",
	"1 tbsp maple syrup\r",
	"1 tbsp nut butter\r",
	"1 tbsp ground flax seed"
	],
	"tags": [
	"breakfast"
	]
	},
	"56": {
	"id": "56",
	"name": "Lovely Lentils",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Pour coconut oil and chopped garlic into a saucepan, over medium heat, and saut\u00e9 the garlic until lightly browned.\r\n2. Add vegetable broth to the saucepan, allowing everything to simmer for about 5 minutes.\r\n3. Add 1 cup of water along with lentils and allow to simmer (uncovered) for about 20-30 minutes until they are soft. Add rosemary and drizzle olive oil near the end.",
	"ingredients": [
	"1 cup green lentils, rinsed\r",
	"2 clove garlic, minced\r",
	"500 ml vegetable broth\r",
	"250 ml water\r",
	"2 tbsp coconut oil\r",
	"1 tsp fresh or dried rosemary\r",
	"1 tbsp olive oil"
	],
	"tags": [
	"lentils",
	"FUF",
	"sides"
	]
	},
	"57": {
	"id": "57",
	"name": "Sweet Mashed Potatoes",
	"source": "Yuri Elkaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a pot that covers the potatoes with water, bring to a boil. The sweet potatoes are done when they are fork tender.\r\n2. Mash the potatoes with a hand mixer (or fork or masher) and slowly add in butter and milk until potatoes are creamy and mashed to your preferred consistency. Add a touch of cinnamon for added flavour.",
	"ingredients": [
	"2 large sweet potatoes, peeled and chopped\r",
	"1\/2 stick butter\r",
	"1 cup milk\r",
	"salt and pepper, to taste\r",
	"1 tsp cinnamon (optional)"
	],
	"tags": [
	"potatoes",
	"FUF",
	"sides"
	]
	},
	"61": {
	"id": "61",
	"name": "Steakhouse steaks",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/steakhouse-steaks-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 400 degrees F.\r\n\r\nHeat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.\r\n\r\nMeanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.\r\n\r\nWhen the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.\r\n\r\nTop each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)\r\n\r\nRemove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with [Roquefort Cheese Sauce](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=62) on the side.",
	"ingredients": [
	"1 tablespoon coarsely cracked black peppercorns\r",
	"1 tablespoon fleur de sel\r",
	"2 tablespoon vegetable oil\r",
	"2 (10-ounce) filet mignon\r",
	"2 tablespoon unsalted butter, at room temperature, optional\r",
	"2 servings [Roquefort Cheese Sauce](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=62)"
	],
	"tags": [
	"beef",
	"main"
	]
	},
	"63": {
	"id": "63",
	"name": "Stove top mac and cheese",
	"source": "Alton Brown",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.\r\n\r\nWhisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.\r\n\r\n(This recipe originally called for 6oz milk. It is reduced as an experiment.)",
	"ingredients": [
	"Fresh black pepper\r",
	"1 teaspoon kosher salt\r",
	"1\/2 teaspoon hot sauce\r",
	"4 ounce evaporated milk\r",
	"2 eggs\r",
	"4 tablespoon butter\r",
	"1\/2 pound elbow macaroni\r",
	"1\/4 teaspoon dry mustard\r",
	"10 ounce sharp cheddar, shredded"
	],
	"tags": [
	"cheese",
	"noodles",
	"main",
	"vegetarian"
	]
	},
	"id1": {
	"id": "id1",
	"name": "The Original Chex Party Mix",
	"source": "http:\/\/www.chex.com\/recipes\/RecipeView.aspx?RecipeId=6709&CategoryId=343",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 24,
	"comments": "",
	"calories": 3610,
	"fat": 179,
	"satfat": 68,
	"carbs": 468,
	"fiber": 41,
	"sugar": 50,
	"protein": 64,
	"instructions": "Heat oven to 250. Place butter in large roasting pan and melt in the oven. Mix together cereals, nuts, pretzels and bagel chips in a large bowl. Remove pan from oven and mix seasonings into the melted butter. Add cereal mix and stir well to coat with seasoned butter. Place in the oven and bake for 1 hour, stirring every 15 minutes. Spread mix out to cool before storing.",
	"ingredients": [
	"3 cup Corn Chex\u00ae cereal\r",
	"3 cup Rice Chex\u00ae cereal\r",
	"3 cup Wheat Chex\u00ae cereal\r",
	"1 cup mixed nuts\r",
	"1 cup bite-size pretzels\r",
	"1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces\r",
	"6 tablespoon butter or margarine\r",
	"2 tablespoon Worcestershire sauce\r",
	"1 1\/2 teaspoon seasoned salt\r",
	"3\/4 teaspoon garlic powder\r",
	"1\/2 teaspoon onion powder"
	],
	"tags": [
	"snack",
	"party"
	]
	},
	"id3": {
	"id": "id3",
	"name": "Handmade Pasta",
	"source": "napastyle.com",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 961,
	"fat": 20,
	"satfat": 4,
	"carbs": 157,
	"fiber": 6,
	"sugar": 1,
	"protein": 35,
	"instructions": "Sift flour and semolina into a medium bow. Mix in salt. Add eggs and olive oil, and beginning in the center, mix with two fingers in a circular motion until flour is combined with eggs. Do not overmix. Remove dough from bowl and gather into a ball. On a lightly-floured board, knead gently with the heels of your hands, folding dough over onto itself until it forms a smooth mass. Pat into a ball, flatten slightly, wrap in waxed paper or plastic wrap, and refrigerate for 30 minutes or as long as overnight.\r\n\r\nWork on a lightly floured surface. Keep the dough lightly dusted with flour. Roll dough into a sheet about 1\/16-inch thick. Gently roll dough up into a cylinder. With a slicing knife, cut crosswise in 1\/4-inch slices. Dust dough with semolina and unwrap noodles. Cover with a tea towel until ready to cook. (The past may be made an hour ahead of time or frozen for up to 1 month. Defrost in refrigerator.) Fresh pasta will cook, in boiling salted water, in about 2-3 minutes.",
	"ingredients": [
	"1 cup all-purpose flour\r",
	"1\/2 cup semolina\r",
	"1\/4 tsp salt\r",
	"2 eggs, at room temperature\r",
	"2 tsp extra-virgin olive oil"
	],
	"tags": [
	"noodles",
	"pasta",
	"components",
	"untried"
	]
	},
	"id4": {
	"id": "id4",
	"name": "Emeril Essence Creole Seasoning",
	"source": "Emeril Lagasse",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "Yield 2\/3 cup",
	"calories": 184,
	"fat": 4,
	"satfat": 1,
	"carbs": 39,
	"fiber": 15,
	"sugar": 9,
	"protein": 8,
	"instructions": "Combine all ingredients thoroughly.",
	"ingredients": [
	"2 1\/2 tablespoon paprika\r",
	"2 tablespoon salt\r",
	"2 tablespoon garlic powder\r",
	"1 tablespoon black pepper\r",
	"1 tablespoon onion powder\r",
	"1 tablespoon cayenne pepper\r",
	"1 tablespoon dried oregano\r",
	"1 tablespoon dried thyme"
	],
	"tags": [
	"seasoning",
	"components",
	"untried"
	]
	},
	"id5": {
	"id": "id5",
	"name": "Vegetarian Chili",
	"source": "Emeril Lagasse",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "Nutrition information is without any toppings",
	"calories": 1560,
	"fat": 40,
	"satfat": 0,
	"carbs": 248,
	"fiber": 80,
	"sugar": 56,
	"protein": 72,
	"instructions": "In a large (6qt), heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. \r\n\r\nAdd the zucchini and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. \r\n\r\nAdd the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.\r\n\r\nRemove from the heat and stir in the cilantro and lime juice. Adjust the seasoning, to taste.\r\n\r\nTo serve, place 1\/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado or [guacamole](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=28). Sprinkle with [Essence](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id4) and green onions and serve.",
	"ingredients": [
	"2 tablespoon canola oil\r",
	"1 1\/2 cup yellow onions, chopped\r",
	"1 cup red bell peppers, chopped\r",
	"2 tablespoon garlic, minced\r",
	"2 serrano peppers, stemmed, seeded, and minced\r",
	"1 medium zucchini, stem ends trimmed and cut into small dice\r",
	"5 large portobello mushrooms, stemmed, wiped clean and cubed\r",
	"2 tablespoon chili powder\r",
	"1 tablespooon ground cumin\r",
	"1 1\/4 teaspoon salt\r",
	"1\/4 teaspoon cayenne\r",
	"4 large tomatoes, peeled, seeded and chopped\r",
	"2 can black beans, rinsed and drained\r",
	"1 15oz can tomato sauce\r",
	"1 cup vegetable stock, or water\r",
	"1 lime, juiced\r",
	"1\/4 cup cilantro, chopped\r",
	"<hr>\r",
	"Cooked brown rice, accompaniment\r",
	"Sour cream or strained plain yogurt, garnish\r",
	"Diced avocado or guacamole, garnish\r",
	"Essence, garnish\r",
	"Chopped green onions, garnish"
	],
	"tags": [
	"chili",
	"soup",
	"vegetarian",
	"main"
	]
	},
	"id6": {
	"id": "id6",
	"name": "Basil-Lime Vinaigrette",
	"source": "Giada De Laurentiis",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 489,
	"fat": 51,
	"satfat": 7,
	"carbs": 16,
	"fiber": 4,
	"sugar": 3,
	"protein": 2,
	"instructions": "In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.",
	"ingredients": [
	"2 limes, zested and juiced\r",
	"2 tablespoon balsamic vinegar\r",
	"1\/2 cup basil, chopped\r",
	"1 teaspoon ground cumin\r",
	"1\/4 cup extra-virgin olive oil\r",
	"Kosher salt and freshly ground black pepper"
	],
	"tags": [
	"dressing",
	"components"
	]
	},
	"id8": {
	"id": "id8",
	"name": "Lentil Soup",
	"source": "Alton Brown",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 2259,
	"fat": 43,
	"satfat": 7,
	"carbs": 304,
	"fiber": 144,
	"sugar": 27,
	"protein": 159,
	"instructions": "Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency (optional). Serve immediately.",
	"ingredients": [
	"2 tablespoon olive oil\r",
	"1 cup onion, chopped\r",
	"1\/2 cup carrot, finely chopped\r",
	"1\/2 cup celery, finely chopped\r",
	"2 teaspoon kosher salt\r",
	"1 pound lentils, picked and rinsed\r",
	"1 cup tomatoes, peeled and chopped\r",
	"2 quart vegetable broth\r",
	"1\/2 teaspoon coriander, freshly ground\r",
	"1\/2 teaspoon cumin, freshly ground and toasted\r",
	"1\/2 teaspoon black pepper, freshly ground"
	],
	"tags": [
	"soup",
	"lentils",
	"main"
	]
	},
	"id9": {
	"id": "id9",
	"name": "Natural sports drink",
	"source": "Yuri Elkhaim",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 168,
	"fat": 0,
	"satfat": 0,
	"carbs": 44,
	"fiber": 0,
	"sugar": 36,
	"protein": 0,
	"instructions": "Mix together",
	"ingredients": [
	"2 cup water\r",
	"1\/2 lemon, juiced\r",
	"1\/2 lime, juiced\r",
	"4 tbsp maple syrup\r",
	"pinch of sea salt"
	],
	"tags": [
	"FUF",
	"drink"
	]
	},
	"id12": {
	"id": "id12",
	"name": "Vegetable Stock",
	"source": "Martha Stewart Magazine April 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "Yields 6 cups",
	"calories": 216,
	"fat": 1,
	"satfat": 0,
	"carbs": 50,
	"fiber": 10,
	"sugar": 16,
	"protein": 6,
	"instructions": "1. Cook leeks, carrots, onion, and garlic, covered stirring occasionally in a medium saucepan over medium heat for 10 minutes.\r\n2. Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil, reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.\r\n\r\nStorage: stock can be refrigerated for up to 2 days or frozen for up to 3 months.",
	"ingredients": [
	"2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well\r",
	"2 carrots, cut into 1-inch rounds\r",
	"1 small onion, cut into 1-inch pieces\r",
	"3 garlic cloves\r",
	"8 cup water\r",
	"5 sprig flat-leaf parsley\r",
	"2 sprig thyme\r",
	"1 dried bay leaf\r",
	"2 teaspoon whole black peppercorns, crushed"
	],
	"tags": [
	"soup",
	"stock",
	"vegetarian",
	"components"
	]
	},
	"id15": {
	"id": "id15",
	"name": "Spicy Rice Casserole",
	"source": "Betty Crocker",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 2,
	"comments": "",
	"calories": 1294,
	"fat": 46,
	"satfat": 12,
	"carbs": 186,
	"fiber": 14,
	"sugar": 26,
	"protein": 44,
	"instructions": "Preheat oven to 425 degrees. (If not already done, cook rice according to package directions. Ideally, use a rice cooker earlier in the day.)\r\n\r\nMix rice, oats, onion, bread crumbs, milk, basil, oregano, cayenne, and egg. Season to taste. Press mixture into small baking dish. Bake for 20 minutes.\r\n\r\nAs the rice goes into the oven, heat some olive oil in a small pan over medium heat and add panko. Stir occasionally until evenly brown.\r\n\r\nAlso as the rice goes into the oven, heat olive oil in a small pot and make marinara sauce.\r\n\r\nServe rice, topped with marinara and then panko.",
	"ingredients": [
	"2 cup cooked rice\r",
	"1\/2 cup quick-cooking oats\r",
	"1\/2 cup onion, chopped\r",
	"1\/4 cup panko\r",
	"1\/4 cup milk\r",
	"1 tbsp italian seasoning\r",
	"1\/8 tsp cayenne pepper\r",
	"1 large egg, beaten\r",
	"salt and pepper\r",
	"<hr>\r",
	"4 serving [marinara sauce](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id34)",
	"<hr>\r",
	"olive oil\r",
	"1\/2 cup panko\r",
	"salt and pepper"
	],
	"tags": [
	"vegetarian",
	"rice",
	"main"
	]
	},
	"id17": {
	"id": "id17",
	"name": "Citrus Rice Salad",
	"source": "Super Natural Cooking by Heidi Swanson",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "Try different seasonal variations: cranberry vinaigrette with toasted walnuts; basil dressing with heirloom tomatoes and corn; lemon juice with olive oil, asparagus, favas, and shelled peas.",
	"calories": 3379,
	"fat": 221,
	"satfat": 32,
	"carbs": 303,
	"fiber": 58,
	"sugar": 25,
	"protein": 81,
	"instructions": "To make the dressing, combine the orange zest and juice, lemon juice, and shallot. Whisk in the olive oil and season with a few pinches of salt and a few grinds of pepper.\r\n\r\nToss the hot rice with the spinach, pine nuts, citrus dressing, then top with the feta. Taste for seasoning and sprinkle with a bit more salt if needed.",
	"ingredients": [
	"3 cup cooked brown rice, hot\r",
	"3 cup spinach leaves, stemmed and well rinsed\r",
	"1 cup toasted pine nuts\r",
	"1\/2 cup crumbled feta cheese\r",
	"<hr>\r",
	"1 orange, zested and juiced\r",
	"1 tablespoon fresh lemon juice\r",
	"1 tablespoon shallot, minced\r",
	"1\/4 cup extra-virgin olive oil\r",
	"salt and freshly ground pepper"
	],
	"tags": [
	"vegetarian",
	"rice",
	"main"
	]
	},
	"id18": {
	"id": "id18",
	"name": "Straw and Hay Fettuccine Tangle",
	"source": "Super Natural Cooking by Heidi Swanson",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "The asparagus puree can be made ahead of time; store in the refrigerator in a jar topped with a layer of olive oil.",
	"calories": 2338,
	"fat": 112,
	"satfat": 20,
	"carbs": 276,
	"fiber": 20,
	"sugar": 20,
	"protein": 88,
	"instructions": "Bring a large pot of water to a rolling boil.\r\n\r\nMeanwhile, make asparagus pesto.\r\n\r\nSalt the pasta water well and cook the pasta until just tender. Drain and toss immediately with 1 cup of the asparagus pesto (1\/4 cup per serving), stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining toasted pine nuts, a dusting of Parmesan, and a quick drizzle of extra-virgin olive oil.",
	"ingredients": [
	"4 serving [asparagus pesto](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id436)",
	"1\/4 cup toasted pine nuts\r",
	"4 tbsp parmesan, grated\r",
	"12 oz dried pasta"
	],
	"tags": [
	"vegetarian",
	"pasta",
	"main"
	]
	},
	"id19": {
	"id": "id19",
	"name": "Green-packed Stir Fry with Fresh Herbs",
	"source": "Super Natural Cooking by Heidi Swanson",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 770,
	"fat": 32,
	"satfat": 4,
	"carbs": 82,
	"fiber": 14,
	"sugar": 12,
	"protein": 40,
	"instructions": "Cook the rice, if it is not already.\r\n\r\nWhen you have all your ingredients prepped, arrange them within arm's reach of the stove. Heat a small splash of sesame oil in a wok or large nonstick pan over medium-high heat. When the oil is hot, add the tofu and cook for a couple of minutes, until the tofu is golden. Remove from the pan. (You can also cook the tofu in a dry nonstick or well seasoned pan.)\r\n\r\nAdd another splash of oil to the wok and, as soon as it's hot, add the asparagus and stir for 2 minutes. Add the white part of the green onions and chiles, and stir for another 2 minutes. Add the green part of the green onions, and stir for another 2 minutes. Add the garlic and ginger, and stir for 30 seconds, then add the cashews and spinach and stir for another minute, or until the spinach wilts and collapses. \r\n\r\nReturn the tofu to the pan. Stir in the stir-fry sauce. Cook for another minute, stirring constantly.\r\n\r\nRemove from heat and stir in the mint and basil. Season with enough soy sauce to make the flavors pop, starting with a splash.\r\n\r\nServe over cooked rice.\r\n\r\nNutrition information does not include stir-fry sauce.",
	"ingredients": [
	"1 cup cooked rice\r",
	"Sesame oil\r",
	"8 oz extra-firm tofu, cut into slices 1-inch long and as thick as a pencil\r",
	"4 clove garlic, minced\r",
	"5 green onions, chopped with white and green parts separated\r",
	"1 tbsp fresh ginger, peeled and minced\r",
	"1\/2 jalapeno, deseeded and chopped\r",
	"1\/2 bunch thin asparagus (about 1\/2 pound), trimmed and cut diagonally into 1-inch slices\r",
	"1\/2 cup cashews, coarsely chopped\r",
	"2 1\/2 cup spinach leaves, stemmed\r",
	"2 tablespoon fresh mint, slivered\r",
	"2 tablespoon fresh basil, slivered\r",
	"2 servings stir-fry sauce"
	],
	"tags": [
	"vegetarian",
	"asian",
	"main"
	]
	},
	"id20": {
	"id": "id20",
	"name": "Apple-Brie Panini",
	"source": "Food Network Magazine",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat a skillet with 1 tablespoon butter (or oil) on medium-low.\r\n\r\nSpread Dijon mustard on the inside of a split piece of baguette. Fill with the brie and apple slices.\r\n\r\nAdd sandwich to skillet, the press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side. Add more butter to the skillet, if needed, for second side.",
	"ingredients": [
	"Dijon mustard\r",
	"Baguette\r",
	"2 oz brie cheese, sliced\r",
	"1\/4 green apple, thinly sliced\r",
	"2 tablespoon unsalted butter"
	],
	"tags": [
	"sandwich",
	"main",
	"test"
	]
	},
	"id21": {
	"id": "id21",
	"name": "Shredded Green Beans",
	"source": "Super Natural Cooking by Heidi Swanson",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 180,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Slice the beans on a diagonal into roughly 1\/8-inch pieces. If you are using a food processor, do them a handful at a time. Either way, the result should be tiny, angular zeroes.\r\n\r\nHeat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking. Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.",
	"ingredients": [
	"3\/4 pound green beans, tops and tails trimmed\r",
	"2 tablespoon extra-virgin olive oil or clarified butter\r",
	"2 tablespoon water\r",
	"1 lemon, zested\r",
	"1 lime, zested\r",
	"1\/4 cup chives, chopped\r",
	"Salt and freshly ground pepper"
	],
	"tags": [
	"vegetables",
	"vegetarian",
	"sides"
	]
	},
	"id22": {
	"id": "id22",
	"name": "Hot Cocoa",
	"source": "Food Network Magazine",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 300,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Prepare mix ahead of time. One serving is 1\/4 cup mix per cup of milk.\r\n\r\nBring milk to a simmer in a saucepan over medium heat. Whisk cocoa\/sugar mix into the milk. Add the chopped chocolate and reduce heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among mugs and garnish each with homemade marshmallows or whipped cream.",
	"ingredients": [
	"3\/4 cup sugar\r",
	"1\/2 cup unsweetened cocoa powder\r",
	"1 tsp vanilla extract\r",
	"1\/4 tsp salt\r",
	"<hr>",
	"4 cup milk\r",
	"4 oz chocolate, chopped fine"
	],
	"tags": [
	"drink",
	"chocolate"
	]
	},
	"id25": {
	"id": "id25",
	"name": "Pesto Orzo with Peas",
	"source": "Food Network Magazine - 50 Things to Make with Pesto",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cook pancetta in a skilled with olive oil until crisp. Remove with slotted spoon.\r\n\r\nMeanwhile, bring 1 quart of water to a boil. Add 1 tbsp salt and orzo. Cook about 5 minutes or until al dente.\r\n\r\nAdd frozen peas and water to the skillet; simmer until tender (about 5 minutes). Drain and return to skillet.\r\n\r\nStir in pesto, orzo, pancetta, and parmesan, and heat through.",
	"ingredients": [
	"4 oz pancetta, diced\r",
	"12 oz frozen peas\r",
	"1 cup water\r",
	"4 servings [pesto](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id99)",
	"1 cup orzo, uncooked\r",
	"2 tbsp Parmesan, grated"
	],
	"tags": [
	"peas",
	"pasta",
	"main"
	]
	},
	"id26": {
	"id": "id26",
	"name": "Roasted potatoes and tomatoes",
	"source": "Food Network Magazine May 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Put a baking sheet in the oven and preheat to 450.\r\n\r\nCut potatoes lengthwise into eighths. Toss with olive oil, tomatoes, rosemary, garlic cloves, salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.",
	"ingredients": [
	"1 1\/2 pound red potatoes\r",
	"2 tbsp olive oil\r",
	"1 pint grape tomatoes\r",
	"3 sprig rosemary\r",
	"3 garlic cloves, smashed\r",
	"salt and pepper"
	],
	"tags": [
	"sides",
	"potatoes"
	]
	},
	"id27": {
	"id": "id27",
	"name": "Almond Caesar salad with croutons",
	"source": "Food Network Magazine May 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 1562,
	"fat": 117,
	"satfat": 21,
	"carbs": 88,
	"fiber": 14,
	"sugar": 11,
	"protein": 53,
	"instructions": "For croutons: Toss bread with olive oil, almonds, parmesan, lemon zest, salt and pepper. Spread on a baking sheet and bake at 425, about 8 minutes.\r\n\r\nFor dressing: Meanwhile, process almonds, parmesan, anchovies, and garlic in a food processor until finely chopped. Add dijon and lemon juice, pulse motor until just combined. With motor running, drizzle in olive oil until thoroughly combined. Season with salt and pepper.\r\n\r\nToss dressing with lettuce and croutons.",
	"ingredients": [
	"4 cup Italian bread, cubed\r",
	"2 tbsp olive oil\r",
	"2 tbsp sliced almonds\r",
	"2 tbsp Parmesan, grated\r",
	"1\/2 lemon, zested\r",
	"salt and pepper\r",
	"<hr>\r",
	"1\/4 cup sliced almonds\r",
	"1\/4 cup Parmesan, grated\r",
	"3 anchovies\r",
	"1 garlic clove\r",
	"2 tsp dijon mustard\r",
	"1 lemon, juiced\r",
	"1\/4 cup olive oil\r",
	"6 cup lettuce"
	],
	"tags": [
	"salad",
	"main"
	]
	},
	"id28": {
	"id": "id28",
	"name": "Spiced Apple Sauce",
	"source": "Cook with Jamie by Jamie Oliver",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "Substitute 1 lemon for 1\/2 orange",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a small saucepan gently melt the butter for a minute with the orange zest and juice, the sugar, cinnamon, grated nutmeg and cloves. Stir until the butter foams, then stir in the apples. Place a lid on top and cook for 15-20 minutes on a medium to low heat until you have a soft, sludgy sauce. Taste and add a bit more sugar if you want. Serve warm or room temperature.",
	"ingredients": [
	"1 tbsp unsalted butter\r",
	"1\/2 orange, zested and juiced\r",
	"2 tbsp sugar\r",
	"1\/4 tsp ground cinnamon\r",
	"1\/4 nutmeg, grated\r",
	"1\/4 tsp ground cloves\r",
	"2 good eating apples, peeled, cored and chopped into 1 inch dice\r",
	"1 cooking apple, peeled, cored and chopped into 1 inch dice"
	],
	"tags": [
	"sides",
	"apple"
	]
	},
	"id29": {
	"id": "id29",
	"name": "Schnitzel",
	"source": "Cook with Jamie by Jamie Oliver",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 300,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "To prepare your meat, put the escalopes on to a chopping board, put a piece of wax paper on top and bat the meat with the bottom of a saucepan to flatten in a little - you want to get it to about 1\/4 inch thick.\r\n\r\nTo breadcrumb your meat, get yourself four large plates and lay them out in a line in the front of you. From left to right, you want to have your slat and pepper in one, flour in the second, beaten egg in the third and your fine breadcrumbs in the fourth. It's very simple...season the pieces of meat and dip them into the flour, shaking off any excess, then put them into the egg, dripping off any excess, and into the breadcrumbs, patting them over both sides and pressing down quite firmly. Gently shake off any excess and put the meat on a board or clean plate ready to be cooked.\r\n\r\nHeat a heavy frying pan, add a couple of good glugs of olive oil and, when it's good and hot, put both pieces of pork into the pan. Cook for 2 minutes or so, then carefully start to shake and agitate the pan to cover them in the hot oil. Turn the pork over and continue to cook for a couple of minutes until both sides are crisp and golden brown. Remove to a tray line with paper towels and season with salt and pepper. Put a schnitzel on to each of your serving plates. Put a little pile of cornichon matchsticks and some watercress leaves on top and serve with a big lob of apple sauce, a squeeze of lemon juice and a drizzle of extra virgin olive oil.",
	"ingredients": [
	"2 5.5oz pork escalopes\r",
	"Salt and pepper\r",
	"Flour\r",
	"1 large egg, beaten\r",
	"1 1\/2 cup breadcrumbs\r",
	"olive oil\r",
	"10 cornichons, optional for garnish, drained and cut in to matchsticks\r",
	"1 bunch watercress, washed and dried\r",
	"1 lemon, optional for serving"
	],
	"tags": [
	"pork",
	"german",
	"main"
	]
	},
	"id30": {
	"id": "id30",
	"name": "Oregano Marinated Chicken",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/dave-lieberman\/greek-salad-with-oregano-marinated-chicken-recipe2\/index.html",
	"preptime": 1800,
	"waittime": 14400,
	"cooktime": 900,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.\r\n\r\nTo cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.",
	"ingredients": [
	"4 (6 to 7-ounce) boneless skinless chicken breasts\r",
	"10 grinds black pepper\r",
	"1\/2 tsp salt\r",
	"2 tablespoon extra-virgin olive oil\r",
	"1 teaspoon dried oregano\r",
	"1 lemon, juiced"
	],
	"tags": [
	"main",
	"chicken"
	]
	},
	"id32": {
	"id": "id32",
	"name": "Black bean and cheese tacos",
	"source": "Everyday Food June 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 420,
	"servings": 2,
	"comments": "",
	"calories": 1512,
	"fat": 60,
	"satfat": 20,
	"carbs": 182,
	"fiber": 38,
	"sugar": 10,
	"protein": 62,
	"instructions": "In a small pot, heat oil over medium. Add onion and garlic and cook until onion is soft and garlic is fragrant, 3 minutes. Add cumin and cook until fragrant, 1 minute. Add beans, water, salt, and pepper, and simmer until beans are heated through, 3 minutes. Mash in pan with wooden spoon.\r\n\r\nSeason to taste with salt and pepper if needed. Serve with tortillas, cheese, avocado, lettuce, and jalapenos.",
	"ingredients": [
	"1 tsp extra-virgin olive oil\r",
	"1\/2 small yellow onion, diced small\r",
	"2 garlic cloves, roughly chopped\r",
	"1\/2 tsp ground cumin\r",
	"1 can black beans, rinsed and drained\r",
	"1\/2 cup water\r",
	"coarse salt and ground pepper\r",
	"<hr>\r",
	"4 flour tortillas, warmed or lightly toasted\r",
	"1 cup Monterey Jack cheese, shredded (1 cup \u2248 3 oz)\r",
	"1 avocado, pitted, peeled and thinly sliced\r",
	"1 cup packed shredded romaine lettuce"
	],
	"tags": [
	"vegetarian",
	"mexican",
	"main"
	]
	},
	"id33": {
	"id": "id33",
	"name": "Joan's Broccoli Madness",
	"source": "Souplantation\/Sweet Tomatoes blog",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 2348,
	"fat": 144,
	"satfat": 28,
	"carbs": 227,
	"fiber": 20,
	"sugar": 125,
	"protein": 59,
	"instructions": "Mix the first five ingredients in a large bowl.\r\nIn a second bowl, beat dressing ingredients together gently until smooth.\r\nToss the salad with the dressing approximately 10 minutes before serving to allow flavors to meld. Serve on chilled salad dishes.",
	"ingredients": [
	"1 bunch broccoli, raw\r",
	"\u00bd cup bacon, cooked and crumbled\r",
	"\u00bd cup cashews\r",
	"1\/3 cup raisins\r",
	"\u00bc cup red onion, chopped\r",
	"1 cup mayonnaise\r",
	"1\/3 cup sugar\r",
	"2 tablespoon apple cider vinegar"
	],
	"tags": [
	"sides",
	"untried"
	]
	},
	"id34": {
	"id": "id34",
	"name": "Marinara Sauce",
	"source": "Ebelskivers by Kevin Crafts",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large frying pan over medium heat, saute the garlic in the olive oil until fragrant, about 1 minute. Stir in the red pepper flakes, basil, oregano, and tomatoes and bring to a simmer. Reduce the heat to low and simmer until thickened, about 20 minutes. Season to taste.\r\n\r\nMakes about 2 1\/2 cups (20 fl oz\/625mL)",
	"ingredients": [
	"2 clove garlic, minced\r",
	"2 tbsp extra-virgin olive oil\r",
	"2 tsp italian seasoning\r",
	"1 15oz can crushed Italian tomatoes\r",
	"Salt and freshly ground pepper"
	],
	"tags": [
	"sauce",
	"italian",
	"components"
	]
	},
	"id35": {
	"id": "id35",
	"name": "Creamy tomato soup",
	"source": "Based on Food Network Magazine\u2019s \u201cTriple grilled cheese with tomato soup\u201d, Sept 2010",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 892,
	"fat": 84,
	"satfat": 12,
	"carbs": 32,
	"fiber": 4,
	"sugar": 20,
	"protein": 8,
	"instructions": "Combine the olive oil, onion, garlic, celery, tomatoes, sugar, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth (or desired consistency), or transfer to a regular blender in batches and puree. Pour back into saucepan and add milk and basil. Add salt and pepper to taste. For vegans or non-creamy soup, thin with water if needed.",
	"ingredients": [
	"1\/4 cup extra-virgin olive oil\r",
	"1 medium onion, finely chopped\r",
	"1 clove garlic, chopped\r",
	"1 small inner stalk celery, chopped\r",
	"2 pound tomatoes, chopped\r",
	"1\/2 teaspoon sugar\r",
	"1 tsp salt\r",
	"1 tablespoon fresh basil (or 1\/2 teaspoon dried basil), chopped\r",
	"1 cup milk, half-and-half, or cream\r",
	"Kosher salt and freshly ground black pepper"
	],
	"tags": [
	"soup",
	"main",
	"vegetarian"
	]
	},
	"id36": {
	"id": "id36",
	"name": "Triple Grilled Cheese",
	"source": "Based on Food Network Magazine\u2019s \u201cTriple grilled cheese with tomato soup\u201d, Sept 2010.",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 480,
	"servings": 4,
	"comments": "",
	"calories": 1848,
	"fat": 104,
	"satfat": 60,
	"carbs": 132,
	"fiber": 8,
	"sugar": 8,
	"protein": 100,
	"instructions": "Combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet or griddle over medium heat. Cook the sandwiches in batches, adding the remaining butter as needed, until the cheese melts and the bread is golden, 3-4 minutes per side. Serve the sandwiches with the soup.",
	"ingredients": [
	"1 cup shredded muenster cheese (about 4 oz)\r",
	"1 cup shredded mozzarella cheese (about 4 oz)\r",
	"1\/2 cup grated Parmesan cheese (about 1 oz)\r",
	"8 slices thick sandwich bread\r",
	"2 tablespoon unsalted butter"
	],
	"tags": [
	"sandwich",
	"cheese",
	"main"
	]
	},
	"id37": {
	"id": "id37",
	"name": "Vegetarian Steamed Dumplings",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/vegetarian-steamed-dumplings-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 200 degrees F.\r\n\r\nCut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1\/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.\r\n\r\nTo form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1\/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.\r\n\r\nUsing a steaming apparatus of your choice, bring 1\/4 to 1\/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.\r\n\r\nTo make dipping sauce, whisk together ingredients in a small bowl.",
	"ingredients": [
	"1\/2 pound firm tofu\r",
	"1\/2 cup carrots, coarsely grated\r",
	"1\/2 cup Napa cabbage, shredded\r",
	"2 tablespoon red bell pepper, finely chopped\r",
	"2 tablespoon green onions, finely chopped\r",
	"2 teaspoon fresh ginger, finely minced\r",
	"1 tablespoon cilantro, chopped\r",
	"1 tablespoon soy sauce\r",
	"1 tablespoon hoisin sauce\r",
	"2 teaspoon sesame oil\r",
	"1 egg, lightly beaten\r",
	"1 teaspoon kosher salt\r",
	"1\/4 teaspoon freshly ground black pepper\r",
	"Bowl of water, plus additional water for steamer\r",
	"40 small wonton wrappers\r",
	"Non-stick vegetable spray, for the steamer\r",
	"<hr>\r",
	"1 1\/2 tablespoon soy sauce\r",
	"1 tablespoon seasoned rice vinegar\r",
	"1 teaspoon sesame oil\r",
	"1\/2 teaspoon sriracha"
	],
	"tags": [
	"vegetarian",
	"asian",
	"main"
	]
	},
	"id38": {
	"id": "id38",
	"name": "Soba salad with asparagus and shrimp",
	"source": "Everyday Food June 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "Also try with other veggies and proteins",
	"calories": 1928,
	"fat": 24,
	"satfat": 4,
	"carbs": 292,
	"fiber": 12,
	"sugar": 23,
	"protein": 156,
	"instructions": "1. In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.\r\n\r\n2. Meanwhile, in a small bowl, whisk together soy sauce oil, vinegar, and sugar. Divide noodles among four bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.",
	"ingredients": [
	"Sea salt\r",
	"1 pound asparagus, trimmed\r",
	"1 pound frozen large shrimp (peeled and deveined), thawed\r",
	"3\/4 pound soba noodles\r",
	"3 tablespoon soy sauce\r",
	"1 tablespoon toasted sesame oil\r",
	"1 tablespoon rice vinegar\r",
	"1 tablespoon sugar\r",
	"3 green onions, thinly sliced\r",
	"1 cup fresh basil leaves, chiffonade"
	],
	"tags": [
	"noodles",
	"shrimp",
	"main"
	]
	},
	"id39": {
	"id": "id39",
	"name": "Tofu and Sweet Potato Jambalaya",
	"source": "Betty Crocker's Cookbook",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1590,
	"fat": 28,
	"satfat": 4,
	"carbs": 296,
	"fiber": 40,
	"sugar": 30,
	"protein": 76,
	"instructions": "1. Drain tofu; cut into 3\/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.\r\n2. Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside.\r\n3. Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, rice, Worcestershire sauce and red pepper. Heat to boiling; reduce heat. Cover and simmer 10 minutes.\r\n4. Stir in beans. Cover and cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.",
	"ingredients": [
	"14 oz firm tofu\r",
	"1 tablespoon olive oil\r",
	"1 large sweet potato, peeled and cut into 1\/2-inch cubes\r",
	"2 clove garlic, finely chopped\r",
	"2 cup vegetable broth\r",
	"3\/4 cup uncooked regular long-grain white rice\r",
	"2 tablespoon Worcestershire sauce\r",
	"1\/4 teaspoon ground red pepper\r",
	"1 can black beans (15 oz), rinsed and drained\r",
	"12 medium green onions, sliced"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id43": {
	"id": "id43",
	"name": "Parker's split pea soup",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/parkers-split-pea-soup-recipe\/index.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 5400,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1\/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.",
	"ingredients": [
	"1 cup yellow onions, chopped\r",
	"2 clove garlic, minced\r",
	"1\/8 cup good olive oil\r",
	"1\/2 teaspoon dried oregano\r",
	"1 1\/2 teaspoon kosher salt\r",
	"1 teaspoon freshly ground black pepper\r",
	"4 carrots, medium-diced\r",
	"3 small red boiling potatoes, unpeeled and medium-diced\r",
	"1 pound dried split green peas\r",
	"8 cup chicken stock"
	],
	"tags": [
	"main",
	"peas",
	"soup"
	]
	},
	"id44": {
	"id": "id44",
	"name": "Wild Mushroom Risotto",
	"source": "Bride and Groom First and Forever Cookbook by Barber and Whiteford",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 2,
	"comments": "",
	"calories": 1508,
	"fat": 70,
	"satfat": 20,
	"carbs": 166,
	"fiber": 8,
	"sugar": 20,
	"protein": 48,
	"instructions": "Heat the olive oil in a large pot over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes (add a splash more oil if necessary). Add the garlic and cook for 2 minutes more. \r\n\r\nAdd the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly until the liquid is absorbed, 2 to 3 minutes. Add the stock, reduce the heat to medium, and cook, stirring occasionally, until the stock is absorbed, the rice is just tender, and the risotto is creamy. The total cooking time is 20 to 25 minutes.\r\n\r\nStir in 1\/4 cup cheese, the thyme, and butter. If the rice appears dry, add up to 1\/4 cup water to loosen the risotto slightly. Season with salt and pepper to taste.\r\n\r\nDivide the risotto between 2 large bowls and drizzle with truffle oil, if desired. Sprinkle with the remaining cheese and the chives.",
	"ingredients": [
	"2 1\/2 tablespoon olive oil\r",
	"1 small yellow onion, diced\r",
	"8 oz shiitake or cremini mushrooms, cleaned and sliced (if using shiitakes, discard stems)\r",
	"1 tbsp garlic, roughly chopped\r",
	"3\/4 cup arborio rice\r",
	"1\/2 cup dry white wine\r",
	"3 1\/2 cup vegetable stock (or chicken stock)\r",
	"3\/8 cup Parmesan cheese, grated, divided use\r",
	"1\/2 tsp thyme\r",
	"1 tbsp unsalted butter\r",
	"Salt and freshly ground pepper\r",
	"Truffle oil, for drizzling, optional\r",
	"1 tbsp parsley, chopped"
	],
	"tags": [
	"main",
	"risotto",
	"mushrooms",
	"vegetarian"
	]
	},
	"id45": {
	"id": "id45",
	"name": "Roasted Salmon with Walnut-Pepper Relish",
	"source": "Food Network Magazine October 2011",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Make the relish: preheat the oven to 350. Spread the walnuts on a baking sheet and bake until toasted 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, olive oil and parsley. Add salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)\r\n\r\n2. Make the salmon: Raise the oven temperature to 425. Combine the remaining olive oil and parsley, the chives, lemon zest, salt and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooking through, 12 to 14 minutes (for 3 lbs). Let rest 5 minutes, then transfer to a platter and top with the relish.",
	"ingredients": [
	"1\/2 cup walnuts\r",
	"Pinch of cayenne pepper\r",
	"1 tbsp lemon juice\r",
	"1 tsp honey\r",
	"2 tbsp diced roasted red pepper\r",
	"1 tbsp walnut oil\r",
	"1 tbsp extra-virgin olive oil\r",
	"2 tbsp parsley, chopped\r",
	"1\/2 tsp salt\r",
	"black pepper\r",
	"<hr>\r",
	"1 tbsp extra-virgin olive oil\r",
	"2 tbsp parsley, chopped\r",
	"2 tbsp chives, chopped\r",
	"1 tsp lemon zest\r",
	"1\/2 tsp salt\r",
	"black pepper\r",
	"2 lb salmon filet (about 1.5 inches thick)"
	],
	"tags": [
	"salmon",
	"main"
	]
	},
	"id46": {
	"id": "id46",
	"name": "Brown rice, chickpea, feta, and mint salad",
	"source": "Martha Stewart Living September 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 996,
	"fat": 60,
	"satfat": 18,
	"carbs": 138,
	"fiber": 10,
	"sugar": 8,
	"protein": 36,
	"instructions": "1. Mix rice with 1 tbsp lemon juice while warm.\r\n\r\n2. Combine rice and chickpeas in a bowl. Stir in lemon zest, remaining juice, and oil. Let cool.\r\n\r\n3. Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve.\r\n\r\nCan be refrigerated for up to 2 days.",
	"ingredients": [
	"1 1\/2 cup cooked brown rice\r",
	"2 1\/2 tbsp lemon juice\r",
	"1 cup chickpeas, drained and rinsed\r",
	"2 tsp lemon zest\r",
	"3 tbsp olive oil\r",
	"1\/2 cup feta cheese, crumbled\r",
	"1\/2 cup grape or cherry tomatoes, halved\r",
	"1\/2 cup fresh mint\r",
	"1\/4 small red onion, chopped\r",
	"Salt"
	],
	"tags": [
	"rice",
	"salad",
	"main"
	]
	},
	"id49": {
	"id": "id49",
	"name": "Greek yogurt with homemade honeycomb",
	"source": "Gordon Ramsay",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. For the honeycomb: Line a shallow baking tray with parchment paper. Place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. Increase the heat and cook until the mixture starts to turn a light golden colour. Mix in the baking soda. The mixture will erupt into a foaming mass. Pour immediately into the prepared baking tray.\r\n\r\n2. Leave to cool, then place in the fridge to set. This takes approx 6-10 mins. Break up with the end of a rolling pin and store in an airtight jar if not using immediately.\r\n\r\n3. Using a blender, blitz the raspberries and blueberries together with little caster sugar until smooth. Add a drop of lavender essence. Strain the mixture through a sieve to create a fresh coulis. Taste to check consistency and flavour, add a spoonful of water or sugar as necessary.\r\n\r\n4. Lightly mix almost all of the honeycomb through the yoghurt. Spoon into individual serving glasses and pour the coulis on top. Garnish with lavender flowers and a sprinkling of the remaining honeycomb. Serve immediately.",
	"ingredients": [
	"600 ml Greek yogurt\r",
	"100 g blueberries\r",
	"100 g raspberries\r",
	"2 tsp caster sugar\r",
	"Lavender essence, suitable for culinary use\r",
	"Dried lavender flowers, suitable for culinary use\r",
	"75 g clear honey\r",
	"140 g liquid glucose\r",
	"400 g sugar\r",
	"5 tbsp water\r",
	"2 tbsp baking powder"
	],
	"tags": [
	"dessert",
	"candy",
	"untried"
	]
	},
	"id50": {
	"id": "id50",
	"name": "Cocktail Sauce",
	"source": "Ina Garten",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine all ingredients.",
	"ingredients": [
	"1\/2 cup chili sauce (American, like Heinz)\r",
	"1\/2 cup ketchup\r",
	"3 tablespoon prepared horseradish\r",
	"2 teaspoon fresh lemon juice\r",
	"1\/2 teaspoon Worcestershire sauce\r",
	"1\/4 teaspoon hot sauce"
	],
	"tags": [
	"condiment",
	"sauce",
	"components"
	]
	},
	"id51": {
	"id": "id51",
	"name": "Heinz Chili Sauce",
	"source": "All over the internet",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk all the ingredients together in a small saucepan, place over medium heat.\r\n\r\nWhen mixture begins to bubble reduce heat to low and simmer for 30 minutes. Cover and cool. Refrigerate when cold",
	"ingredients": [
	"1 cup tomato puree\r",
	"2 tablespoon agave nectar\r",
	"1\/4 cup white vinegar\r",
	"2 teaspoon dried onion flakes\r",
	"2 teaspoon granulated sugar\r",
	"1 teaspoon salt\r",
	"1 teaspoon lemon juice\r",
	"1\/8 teaspoon garlic powder"
	],
	"tags": [
	"copycat",
	"condiment",
	"sauce",
	"components"
	]
	},
	"id52": {
	"id": "id52",
	"name": "Spinach souffle",
	"source": "http:\/\/www.bbc.co.uk\/food\/recipes\/spinachsouffle_74749",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 900,
	"fat": 78,
	"satfat": 16,
	"carbs": 22,
	"fiber": 6,
	"sugar": 4,
	"protein": 44,
	"instructions": "Preheat the oven to 425F with the pan in the oven, and toast the pine nuts. \r\n\r\nWhisk the egg whites in a clean bowl to form stiff peaks. In a separate bowl, mix the egg yolks with the spinach, tomato, goat cheese, salt, and pepper to combine. Gently fold the egg whites into the spinach mixture. \r\n\r\nSpray the hot pan with oil, then spoon the mixture in and sprinkle with the pine nuts.\r\n\r\nBake in the oven for 10 minutes, or until well risen, golden, and firm. Serve.\r\n\r\nRather than fresh spinach, one can use 3.5oz per serving cooked spinach, chopped or pureed.",
	"ingredients": [
	"4 eggs, separated\r",
	"4 cup spinach, chopped fine\r",
	"2 sundried tomatoes, chopped fine\r",
	"1\/4 cup feta or goat cheese, crumbled\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp pepper, or to taste\r",
	"1\/2 cup pine nuts, toasted"
	],
	"tags": [
	"spinach",
	"breakfast"
	]
	},
	"id53": {
	"id": "id53",
	"name": "Roasted Shallot Vinaigrette",
	"source": "http:\/\/www.myrecipes.com\/recipe\/garden-herb-salad-with-roasted-shallot-vinaigrette-10000001197173\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400\u00b0.\r\nWrap shallot in foil. Bake at 400\u00b0 for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.",
	"ingredients": [
	"1 medium shallot, peeled\r",
	"2 tablespoon red wine vinegar\r",
	"1 tablespoon extravirgin olive oil\r",
	"1 teaspoon sugar\r",
	"1 teaspoon Dijon mustard\r",
	"1\/4 teaspoon salt\r",
	"1\/4 teaspoon black pepper"
	],
	"tags": [
	"dressing",
	"components"
	]
	},
	"id55": {
	"id": "id55",
	"name": "Peanut Noodle Salad",
	"source": "Food Network Magazine Nov 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 1908,
	"fat": 80,
	"satfat": 12,
	"carbs": 200,
	"fiber": 12,
	"sugar": 48,
	"protein": 40,
	"instructions": "Thinly slice the bell pepper and scallions. Roughly chop the basil, cilantro, mint, and peanuts.\r\n\r\nCook noodles according to package instructions. Transfer to a serving bowl.\r\n\r\nWhisk the lime juice soy sauce, peanut butter, brown sugar, and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. (If possible, do this when the noodles are hot - it helps melt the peanut butter, which will still be chunky in the dressing.) \r\n\r\nAdd the bell pepper , scallions, basil, cilantro, and mint and toss to combine. Season with salt and sprinkle with the peanuts.",
	"ingredients": [
	"8 ounce rice vermicelli noodles\r",
	"6 tbsp lime juice\r",
	"3 tbsp soy sauce, low-sodium\r",
	"3 tbsp peanut butter, creamy\r",
	"3 tbsp dark brown sugar\r",
	"3 tbsp vegetable oil\r",
	"<hr>",
	"1 red bell pepper, small and thinly sliced\r",
	"1\/2 cup green onions\r",
	"1\/2 cup basil\r",
	"1\/2 cup cilantro\r",
	"1\/2 cup mint\r",
	"kosher salt\r",
	"1\/3 cup roasted peanuts"
	],
	"tags": [
	"salad",
	"asian",
	"main"
	]
	},
	"id57": {
	"id": "id57",
	"name": "Artichoke, Leek, and Potato Casserole",
	"source": "Martha Stewart's Everyday Food October 2011",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 425\u00b0.\r\n\r\nIn a large skillet, heat 1 tbsp oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper.\r\n\r\nBrush a 1 1\/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture and smooth top . Layer with remaining potatoes, brush with 2 tsp oil, and season with salt and pepper.\r\n\r\nBake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"2 tsp olive oil\r",
	"2 leeks, white and green parts only; sliced into thin half-moons and rinsed well\r",
	"3 celery stalks, thinly sliced\r",
	"18 oz frozen artichoke hearts, thawed, squeezed, and coarsely chopped\r",
	"1\/2 cup chicken broth\r",
	"8 oz Neufchatel cheese, room temperature\r",
	"2 tbsp lemon juice\r",
	"course salt and ground pepper\r",
	"2 medium russet potatoes, very thinly sliced"
	],
	"tags": [
	"main",
	"vegetarian"
	]
	},
	"id58": {
	"id": "id58",
	"name": "Broccoli with Parmesan and Walnuts",
	"source": "Martha Stewart's Everyday Food October 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large skillet, heat olive oil over medium-high. Add broccoli, trimmed and cut into florets, and cook until broccoli begins to brown, 4 minutes. Add garlic and cook, stirring occasionally, until broccoli is crisp and tender and garlic begins to brown, 3 minutes.\r\n\r\nAdd red pepper flakes, season with salt and pepper, and transfer to serving bowl. Toss with lemon zest, lemon juice, parmesan, and walnuts. Serve warm or at room temperature.",
	"ingredients": [
	"2 tbsp extra-virgin olive oil\r",
	"1 head broccoli\r",
	"1 clove garlic, thinly sliced\r",
	"1\/4 tsp red pepper flakes\r",
	"salt and pepper\r",
	"2 tsp grated lemon zest\r",
	"1 tbsp fresh lemon juice\r",
	"1\/4 cup parmesan, grated\r",
	"1\/2 cup walnuts, toasted and chopped"
	],
	"tags": [
	"sides"
	]
	},
	"id63": {
	"id": "id63",
	"name": "Emeril's strawberry lemonade",
	"source": "Everyday Food June 2011",
	"preptime": 600,
	"waittime": 2700,
	"cooktime": 120,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a medium saucepan, bring water and sugar to a boil over medium-high. Reduce to a simmer and cook, stirring occasionally, until sugar dissolves, 2 minutes. Transfer to a pitcher and refrigerated until cool, about 45 minutes. Add lemon juice and stir to combine.\r\n\r\n2. In a blender, puree strawberries until smooth. Pour through a fine-mesh sieve into a pitcher with lemon syrup, pressing on solid. Stir well to combine.\r\n\r\n3. To serve, stir in seltzer and divide among ice-filled glasses. Trop with lemon slices and mint.",
	"ingredients": [
	"2 cup water\r",
	"1 cup sugar\r",
	"1 cup fresh lemon juice, (about 6 lemons=1 cup juice)\r",
	"1 lemon, sliced for serving\r",
	"1 pound strawberries, hulled and halved (about cups)\r",
	"16 oz seltzer, chilled\r",
	"mint, for serving"
	],
	"tags": [
	"drink",
	"untried"
	]
	},
	"id64": {
	"id": "id64",
	"name": "Pizza bianca",
	"source": "Everyday Food June 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1968,
	"fat": 96,
	"satfat": 36,
	"carbs": 212,
	"fiber": 8,
	"sugar": 0,
	"protein": 104,
	"instructions": "Preheat oven to 500. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.\r\n\r\nIn a small bowl, stir together ricotta, oil and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1\/2-inch border. Top with mozzarella, then Parmesan. Brush oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. \r\n\r\nIn a small bowl, toss arugula with oil and season to taste with salt and pepper. Top pizza with arugula and serve.",
	"ingredients": [
	"all-purpose flour, for dusting and rolling\r",
	"1 pound pizza dough, thawed if frozen\r",
	"1 teaspoon extra-virgin olive oil, for brushing\r",
	"<hr>\r",
	"1\/2 cup whole-milk ricotta cheese\r",
	"1 tablespoon extra-virgin olive oil\r",
	"1 garlic clove, minced\r",
	"salt and freshly ground pepper\r",
	"<hr>\r",
	"6 oz mozzarella, shredded\r",
	"1 oz Parmesan, grated (or Pecorino Romano)\r",
	"2 oz baby arugula\r",
	"1 tsp extra-virgin olive oil"
	],
	"tags": [
	"pizza",
	"vegetarian",
	"main"
	]
	},
	"id65": {
	"id": "id65",
	"name": "Smoky Sweet-Potato Soup",
	"source": "Martha Stewart Living October 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. \r\n\r\nAdd chipotle chiles. Puree until smooth. Season with salt and pepper. Sprinkle with pepitas before serving.",
	"ingredients": [
	"3 tbsp olive oil\r",
	"3 clove garlic\r",
	"1 small leek, white and pale-green parts only, thinly slice and rinsed well\r",
	"1 tart green apple, cut into 1\" chunks\r",
	"1 celery stalk, thinly sliced\r",
	"1 tsp ginger, finely grated\r",
	"2 lb sweet potatoes, peeled and cut into 1\" cubes\r",
	"6 cup chicken stock\r",
	"1\/2 chipotle in adobo sauce\r",
	"salt and pepper\r",
	"1\/2 cup salted pepitas"
	],
	"tags": [
	"soup",
	"main"
	]
	},
	"id66": {
	"id": "id66",
	"name": "Green goddess dressing",
	"source": "Everyday Food June 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise. Whisk in remaining ingredients. Season to taste with salt and pepper.",
	"ingredients": [
	"1 cup buttermilk\r",
	"1\/2 cup sour cream\r",
	"1\/4 cup mayonnaise\r",
	"1\/2 avocado, mashed until smooth\r",
	"1\/4 cup fresh chives, finely chopped\r",
	"2 tbsp fresh lemon juice\r",
	"2 tbsp fresh parsley, chopped\r",
	"Salt and freshly ground pepper"
	],
	"tags": [
	"dressing",
	"components",
	"untried"
	]
	},
	"id67": {
	"id": "id67",
	"name": "Creamy roasted garlic dressing",
	"source": "Everyday Food June 2011",
	"preptime": 2700,
	"waittime": 0,
	"cooktime": 0,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise. Whisk in remaining ingredients. Season to taste with salt and pepper.",
	"ingredients": [
	"1 cup buttermilk\r",
	"1\/2 cup sour cream\r",
	"1\/4 cup mayonnaise\r",
	"1 small head roasted garlic, skins removed and cloves mashed until smooth\r",
	"Salt and freshly ground pepper"
	],
	"tags": [
	"dressing",
	"components",
	"untried"
	]
	},
	"id68": {
	"id": "id68",
	"name": "Creamy ranch dressing",
	"source": "Everyday Food June 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk together all ingredients in bowl. Season to taste with salt and pepper.",
	"ingredients": [
	"1 cup buttermilk\r",
	"1\/2 cup sour cream\r",
	"1\/4 cup mayonnaise\r",
	"1 1\/2 tsp fresh thyme, chopped\r",
	"1 garlic clove, minced\r",
	"Pinch cayenne pepper\r",
	"Salt and freshly ground pepper"
	],
	"tags": [
	"dressing",
	"components",
	"untried"
	]
	},
	"id70": {
	"id": "id70",
	"name": "Creamy peppercorn-Parmesan dressing",
	"source": "Everyday Food June 2011",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk together all ingredients.",
	"ingredients": [
	"1 cup buttermilk\r",
	"1\/2 cup sour cream\r",
	"1\/4 cup mayonnaise\r",
	"2 oz Parmesan, finely grated\r",
	"1 tsp pepper, coarsely ground\r",
	"Salt, to taste"
	],
	"tags": [
	"dressing",
	"components",
	"untried"
	]
	},
	"id73": {
	"id": "id73",
	"name": "Cherry-lime cups",
	"source": "Everyday Food June 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 2136,
	"fat": 102,
	"satfat": 60,
	"carbs": 294,
	"fiber": 6,
	"sugar": 0,
	"protein": 42,
	"instructions": "1. Make crust: preheat oven to 350. Lightly butter six standard muffin cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly).\r\n\r\n2. Divide dough into 6 pieces. Roll each into a ball and place in a muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie weights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.\r\n\r\n3. Meanwhile, make filling: in a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes. With the tip of a knife or small offset spatula, remove cups from pan. Let cool completely on a wire rack.\r\n\r\nTo store, refrigerate in an airtight container, up to 1 day.",
	"ingredients": [
	"7 tbsp unsalted butter, cold and cut into pieces, plus more for pan\r",
	"1 1\/3 cup all-purpose flour, spooned and leveled\r",
	"1\/4 cup sugar\r",
	"1\/2 tsp coarse salt\r",
	"2 egg yolks\r",
	"1\/2 tsp vanilla extract\r",
	"<hr>\r",
	"2 eggs, lightly beaten\r",
	"3 tbsp all-purpose flour\r",
	"2\/3 cup sugar\r",
	"5 tbsp fresh lime juice\r",
	"1\/4 tsp coarse salt\r",
	"9 cherries, halved and pitted"
	],
	"tags": [
	"dessert",
	"lime"
	]
	},
	"id74": {
	"id": "id74",
	"name": "Roasted salsa",
	"source": "Everyday Food June 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 480,
	"servings": 3,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Heat broiler, with rack in top position. Place tomatoes, onion halves, jalapenos, and garlic in a single layer on a rimmed baking sheet.\r\n\r\n2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly.)\r\n\r\n3. Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.\r\n\r\n4. Transfer salsa to a bowl and stir in cilantro.\r\n\r\nYields 3 cups. Refrigerate up to 3 days or freeze up to 3 months.\r\n\r\nFor green salsa, use 1 1\/2 lbs tomatillos and omit lime juice.",
	"ingredients": [
	"1 1\/2 lb tomatoes\r",
	"1 medium white onion, halved\r",
	"3 jalapenos\r",
	"3 garlic cloves, unpeeled\r",
	"3 tbsp fresh lime juice\r",
	"salt and freshly ground pepper\r",
	"1\/4 cup fresh cilantro, chopped"
	],
	"tags": [
	"salsa",
	"components",
	"appetizer",
	"untried"
	]
	},
	"id75": {
	"id": "id75",
	"name": "Shrimp and edamame with lime",
	"source": "Everyday Food June 2011",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 480,
	"servings": 4,
	"comments": "",
	"calories": 1388,
	"fat": 28,
	"satfat": 4,
	"carbs": 120,
	"fiber": 20,
	"sugar": 0,
	"protein": 152,
	"instructions": "Cook rice according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens ad lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges, if desired.",
	"ingredients": [
	"1 cup long-grain rice, such as jasmine or basmati\r",
	"1 tbsp extra-virgin olive oil\r",
	"1 1\/4 lb medium shrimp, peeled and deveined\r",
	"1 large clove garlic, minced\r",
	"2 cup frozen shelled edamame, thawed (from a 10 oz package)\r",
	"5 green onions, halved lengthwise and cut into 1-inch pieces, white and green parts separated\r",
	"1 tbsp fresh lime juice, plus wedges for serving (optional)\r",
	"salt and freshly ground pepper"
	],
	"tags": [
	"shrimp",
	"seafood",
	"main"
	]
	},
	"id79": {
	"id": "id79",
	"name": "Strawberries and cream bars",
	"source": "Everyday Food June 2011",
	"preptime": 1500,
	"waittime": 21600,
	"cooktime": 0,
	"servings": 12,
	"comments": "",
	"calories": 1680,
	"fat": 60,
	"satfat": 36,
	"carbs": 288,
	"fiber": 24,
	"sugar": 0,
	"protein": 36,
	"instructions": "1. In a blender, combine strawberries, 3\/4 cup sugar, and a pinch of salt and puree until smooth. Pour into a 9x13 baking dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with rubber spatula.\r\n\r\n2. In a large bowl, using and electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3\/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With rubber spatula, gently fold whipped cream into egg white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.",
	"ingredients": [
	"2 lb strawberries, hulled, halved if large (6 cups)\r",
	"1 1\/2 cup sugar\r",
	"coarse salt\r",
	"7 egg whites\r",
	"2\/3 cup cold heavy cream\r",
	"1 tsp vanilla extract"
	],
	"tags": [
	"dessert",
	"untried",
	"strawberries"
	]
	},
	"id81": {
	"id": "id81",
	"name": "Frozen chocolate mousse trifles",
	"source": "Everyday Food June 2011",
	"preptime": 1500,
	"waittime": 10800,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1188,
	"fat": 52,
	"satfat": 36,
	"carbs": 160,
	"fiber": 12,
	"sugar": 0,
	"protein": 36,
	"instructions": "1. In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using and electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.\r\n\r\n2. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.\r\n\r\n3. Fill each of four small glasses with 1\/4 cup cake and top with heaping 1\/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.",
	"ingredients": [
	"2 cup chocolate angel food cake, crumbled (5 oz)\r",
	"1 tbsp brandy (optional)\r",
	"4 egg whites\r",
	"1\/2 cup sugar\r",
	"1\/3 cup unsweetened cocoa powder, sifted\r",
	"1\/2 cup heavy cream, cold\r",
	"1\/2 oz bittersweet chocolate"
	],
	"tags": [
	"dessert",
	"chocolate",
	"untried"
	]
	},
	"id82": {
	"id": "id82",
	"name": "Frozen lemon souffle",
	"source": "Everyday Food June 2011",
	"preptime": 1500,
	"waittime": 23400,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1732,
	"fat": 100,
	"satfat": 48,
	"carbs": 196,
	"fiber": 0,
	"sugar": 0,
	"protein": 56,
	"instructions": "1. Wrap outside of a 3.5-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape, set aside.\r\n\r\n2. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.\r\n\r\n3. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).\r\n\r\n4. In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.",
	"ingredients": [
	"1 cup granulated sugar\r",
	"1 tbsp lemon zest, grated\r",
	"3\/4 cup lemon juice\r",
	"8 large eggs, whites and yolks separated\r",
	"1\/4 tsp salt\r",
	"2\/3 cup heavy cream, cold\r",
	"1 1\/2 cup raspberries, about 6 oz\r",
	"confectioners' sugar, for dusting"
	],
	"tags": [
	"lemon",
	"dessert",
	"untried"
	]
	},
	"id83": {
	"id": "id83",
	"name": "Coconut lime semifreddo",
	"source": "Everyday Food June 2011",
	"preptime": 1800,
	"waittime": 21600,
	"cooktime": 0,
	"servings": 12,
	"comments": "",
	"calories": 3684,
	"fat": 276,
	"satfat": 204,
	"carbs": 288,
	"fiber": 12,
	"sugar": 0,
	"protein": 48,
	"instructions": "1. Line a 4.5x8.5-inch loaf pan with parchment, leaving a 4-inch overhang on all sides. Prepare a large bowl of ice water. In a medium saucepan, combine coconut milk and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes.\r\n\r\n2. In a large bowl, using an electric mixer, beat cream on high until stiff peaks from, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours (or covered, up to 3 days). Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve.",
	"ingredients": [
	"1 13.5oz can unsweetened coconut milk\r",
	"1 14oz can sweetened condensed milk\r",
	"1 tbsp lime zest, grated\r",
	"1\/4 tsp coarse salt\r",
	"1 1\/2 cup heavy cream, cold\r",
	"1\/2 cup sweetened shredded coconut, toasted\r",
	"1\/2 ripe mango, thinly sliced"
	],
	"tags": [
	"icecream",
	"coconut",
	"untried",
	"dessert"
	]
	},
	"id84": {
	"id": "id84",
	"name": "Sweet cherry granita",
	"source": "Everyday Food June 2011",
	"preptime": 600,
	"waittime": 21600,
	"cooktime": 0,
	"servings": 12,
	"comments": "",
	"calories": 1320,
	"fat": 0,
	"satfat": 0,
	"carbs": 276,
	"fiber": 24,
	"sugar": 0,
	"protein": 12,
	"instructions": "1. In a blender, puree cherries, sugar, and lemon juice until sugar is dissolved and mixture is smooth. Pour into an 8-inch square baking dish. Freeze 6 hours, scraping with fork every hour (mixture should be icy and fluffy).\r\n\r\n2. To serve, pour 1 tablespoon liqueur into each of 12 small bowls or glasses. Top with 1\/2 cup granita and a small dollop of whipped cream, if desired. Serve immediately.",
	"ingredients": [
	"2 lb cherries, stemmed and pitted, or 3 bags (12 oz each) frozen cherries, thawed\r",
	"1\/2 cup sugar\r",
	"1 tbsp lemon juice\r",
	"3\/4 cup almond-flavored liqueur, such as Disaronno (optional)\r",
	"whipped cream or mascarpone cheese (optional), for serving"
	],
	"tags": [
	"granita",
	"dessert",
	"untried",
	"cherries"
	]
	},
	"id86": {
	"id": "id86",
	"name": "Raspberry-lemon thumbprint cookies",
	"source": "Emeril Lagasse",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.\r\n\r\nIn a small bowl, combine the jam and Chambord. Stir to combine.\r\n\r\nIn a medium bowl, combine the flour, baking powder, and salt and whisk to blend.\r\n\r\nIn a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.\r\n\r\nPinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1\/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1\/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.\r\n\r\nTransfer the cookies to wire racks to cool completely.\r\n\r\nYield: 2 dozen",
	"ingredients": [
	"1\/2 cup raspberry jam or jelly\r",
	"1 tablespoon Chambord or kirsch\r",
	"2 1\/4 cup all-purpose flour\r",
	"1 teaspoon baking powder\r",
	"1\/4 teaspoon salt\r",
	"1 cup butter, at room temperature\r",
	"2\/3 cup sugar\r",
	"2 egg yolks\r",
	"1 tablespoon lemon zest\r",
	"1 tablespoon lemon juice\r",
	"1 teaspoon pure vanilla extract"
	],
	"tags": [
	"cookies",
	"raspberry",
	"dessert"
	]
	},
	"id88": {
	"id": "id88",
	"name": "Glazed carrots",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 300,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Melt butter in large saute pan over medium heat. Add carrots, orange juice, and thyme; cook, stirring occasionally, until carrots are tender, about 5 minutes. Season with salt and pepper. Serve warm.",
	"ingredients": [
	"2 tbsp unsalted butter\r",
	"2 lb baby carrots, trimmed\r",
	"1 1\/2 cup fresh orange juice, from 4-5 oranges\r",
	"1\/2 tsp fresh thyme leaves\r",
	"Salt and freshly ground pepper"
	],
	"tags": [
	"sides",
	"untried"
	]
	},
	"id89": {
	"id": "id89",
	"name": "Baby Brussels sprouts with wild rice and pecans",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.\r\n\r\n2. Meanwhile, melt 2 tbsp (or 2\/3) of the butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.\r\n\r\n3. Add remaining butter, the pearl onions, and the water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.\r\n\r\n4. Trim Brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.\r\n\r\n5. In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, Brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.",
	"ingredients": [
	"2 cup wild rice\r",
	"3 tbsp unsalted butter, divided use\r",
	"3\/4 cup pecans\r",
	"Salt\r",
	"5 oz red pearl onions, peeled and halved through root end (about 1 cup=5 oz)\r",
	"1\/2 cup water\r",
	"1 lb baby Brussels sprouts\r",
	"2 tbsp sherry vinegar\r",
	"3 tbsp pure maple syrup\r",
	"2 tsp Dijon mustard"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id90": {
	"id": "id90",
	"name": "Pumpkin mousse",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.\r\n\r\n2. Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.\r\n\r\n3. With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.\r\n\r\n4. Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.\r\n\r\nFood safety note: the eggs in this recipe are not cooked",
	"ingredients": [
	"1 envelope unflavored powdered gelatin\r",
	"1\/4 cup cold water\r",
	"5\/8 cup canned unsweetened pumpkin puree, 1\/2 cup plus 2 tbsp\r",
	"4 large eggs, separated\r",
	"3\/8 cup maple syrup, 1\/4 cup plus 2 tbsp\r",
	"1\/2 tsp pure vanilla extract\r",
	"1\/2 tsp ground ginger\r",
	"1\/2 tsp ground allspice\r",
	"1\/4 tsp salt\r",
	"Pinch of freshly ground white pepper\r",
	"2 tbsp dark rum\r",
	"1\/4 cup sugar\r",
	"1 cup heavy cream\r",
	"Sweetened whipped cream, for serving (optional)\r",
	"Pastry leaves for garnish (optional; see [Pate Brisee recipe](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id101))"
	],
	"tags": [
	"dessert",
	"pumpkin",
	"untried"
	]
	},
	"id93": {
	"id": "id93",
	"name": "Salted caramel six layer chocolate cake",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 2700,
	"waittime": 3600,
	"cooktime": 2100,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 350F. Make the cake: butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1\/2 teaspoons salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.\r\n\r\n2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks and let cool completely.\r\n\r\n3. Make the caramel: Combine granulated sugar, corn syrup, and water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will bubble violently); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238F, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.\r\n\r\n4. Meanwhile, make the frosting: whisk together cocoa and warm water in a bowl until cocoa dissolves. Beat butter, confections' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.\r\n\r\n5. Trim tops of cakes using a serrated knife to creat a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 3\/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.\r\n\r\n6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.\r\n\r\nMake ahead: Caramel can be refrigerated for up to 3 days. Bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking).\r\n\r\nStorage: Frosted cake can be refrigerated for up to 3 days.",
	"ingredients": [
	"Unsalted butter, room temperature, for pans\r",
	"3 cup all-purpose flour, plus more for pans\r",
	"3 cup granulated sugar\r",
	"1 1\/2 cup unsweetened Dutch-process cocoa powder\r",
	"1 tbsp baking soda\r",
	"1 1\/2 tsp baking powder\r",
	"Salt\r",
	"4 large eggs 1 1\/2 cups buttermilk\r",
	"1 1\/2 cup warm water\r",
	"5\/8 cup safflower oil, 1\/2 cup plus 2 tbsp\r",
	"2 tsp pure vanilla extract\r",
	"<hr>",
	"4 cup granulated sugar\r",
	"1\/4 cup light corn syrup\r",
	"1\/4 cup water\r",
	"2 cup heavy cream\r",
	"Salt\r",
	"2 stick unsalted butter, cold, cut into tablespoons\r",
	"<hr>",
	"3\/8 cup Dutch-process cocoa powder, 1\/4 cup plus 2 tbsp\r",
	"3\/8 cup warm water\r",
	"2 stick unsalted butter, room temperature\r",
	"1\/2 cup confectioners' sugar\r",
	"Salt\r",
	"1 lb semisweet chocolate, chopped, melted, and cooled\r",
	"Flaked sea salt, such as Maldon, for garnish"
	],
	"tags": [
	"dessert",
	"cake",
	"untried"
	]
	},
	"id95": {
	"id": "id95",
	"name": "Cranberry almond muffins",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 1200,
	"waittime": 600,
	"cooktime": 1200,
	"servings": 16,
	"comments": "",
	"calories": 2096,
	"fat": 48,
	"satfat": 16,
	"carbs": 384,
	"fiber": 32,
	"sugar": 208,
	"protein": 64,
	"instructions": "1. Preheat oven to 350F. Line 16 cups of two 12-cup muffin tins with baking cups and lightly coat each with cooking spray.\r\n2. Whisk together sugar, flours, baking soda, and salt in a large bowl. Whisk together milk, yogurt, eggs, and orange zest and juice in a medium bowl. Fold milk mixture into flour mixture, then gently fold in cranberries until combined.\r\n3. Spoon batter into baking cups until each is three-quarters full. Sprinkle with almonds. Bake until a toothpick inserted into the center of each comes out clean, about 20 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks and let cool completely.",
	"ingredients": [
	"Vegetable oil cooking spray\r",
	"1 1\/4 cup sugar\r",
	"1 cup whole-wheat flour\r",
	"3\/4 cup all-purpose flour\r",
	"3\/4 cup almond flour\r",
	"1 tsp baking soda\r",
	"1\/4 tsp salt\r",
	"2\/3 cup nonfat milk\r",
	"2\/3 cup plain low-fat yogurt\r",
	"2 large eggs\r",
	"1 orange, zested and juiced\r",
	"1 cup cranberries, fresh or frozen\r",
	"1\/2 cup sliced almonds"
	],
	"tags": [
	"muffins",
	"breakfast",
	"untried"
	]
	},
	"id96": {
	"id": "id96",
	"name": "Hazelnut pear muffins",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 1200,
	"waittime": 600,
	"cooktime": 1200,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 350F. Line 16 cups of two 12-cup muffin tins with baking cups and lightly coat each with cooking spray.\r\n2. Whisk together sugar, flours, baking soda, and salt in a large bowl. Whisk together milk, yogurt, eggs, and orange zest and juice in a medium bowl. Fold milk mixture into flour mixture, then gently fold in pears until combined.\r\n3. Spoon batter into baking cups until each is three-quarters full. Sprinkle with hazelnuts. Bake until a toothpick inserted into the center of each comes out clean, about 20 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks and let cool completely.",
	"ingredients": [
	"Vegetable oil cooking spray\r",
	"1 1\/4 cup sugar\r",
	"1 cup whole-wheat flour\r",
	"3\/4 cup all-purpose flour\r",
	"3\/4 cup hazelnut flour\r",
	"1 tsp baking soda\r",
	"1\/4 tsp salt\r",
	"2\/3 cup nonfat milk\r",
	"2\/3 cup plain low-fat yogurt\r",
	"2 large eggs\r",
	"1 orange, zested and juiced\r",
	"1 1\/2 Bosc pears, peeled, cored and chopped to make 2 cups\r",
	"1\/2 cup hazelnuts, coarsely chopped"
	],
	"tags": [
	"muffins",
	"breakfast",
	"untried"
	]
	},
	"id97": {
	"id": "id97",
	"name": "Hazelnut pastry dough",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 1200,
	"waittime": 4200,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Pulse flour, hazelnuts, and 1\/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1\/4 cup ice water evenly over mixture and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.\r\n\r\n2. Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.\r\n\r\nMake ahead: Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand at room temperature for 10 minutes and fozen dough thaw before using.",
	"ingredients": [
	"1 3\/4 cup all-purpose flour\r",
	"1\/2 cup toasted skinned hazelnuts, ground\r",
	"Salt\r",
	"2 stick unsalted butter, cut into pieces\r",
	"1\/4 cup ice water"
	],
	"tags": [
	"pastry",
	"dessert",
	"components",
	"untried"
	]
	},
	"id99": {
	"id": "id99",
	"name": "Pesto",
	"source": "Based on 'Pesto' from Betty Crocker's Cookbook, 9th ed.",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place pine nuts in a skillet over medium-low heat. Stir or toss frequently until toasted. Cool before using.\r\n\r\nPlace basil, pine nuts, and garlic in food processor or blender. Pulse until finely chopped. With motor running, slowly drizzle in olive oil. Blend a few minutes, stopping occasionally to scrape sides, until smooth.\r\n\r\nStir in grated Parmesan. Taste for seasoning and add salt and pepper to taste, if desired. Yields about 1 1\/4 cup pesto.",
	"ingredients": [
	"1\/4 cup pine nuts\r",
	"2 cup firmly packed basil leaves\r",
	"3 clove garlic\r",
	"1\/2 cup best quality extra-virgin olive oil\r",
	"3\/4 cup freshly grated Parmesan cheese\r",
	"Salt and freshly ground pepper, to taste"
	],
	"tags": [
	"pesto",
	"vegetarian",
	"components"
	]
	},
	"id101": {
	"id": "id101",
	"name": "Pate brisee",
	"source": "Martha Stewart Living Nov 2011",
	"preptime": 900,
	"waittime": 3600,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Pulse flour, sugar, and salt in a food processor until combined. dd butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1\/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.\r\n\r\n2. Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. Dough can be refrigerated overnight or frozen for up to 3 months.\r\n\r\nTo make pastry leaves for garnishing: roll out dough to a 1\/4-inch thickness on a lightly floured surface and cut out leaves using floured leaf-shaped cookie cutters. Bake on a parchment-lined baking sheet at 350F, rotating sheet halfway throuh, until pale gold, about 12 minutes.",
	"ingredients": [
	"2 1\/2 cup all-purpose flour\r",
	"1 tbsp sugar\r",
	"1 tsp salt\r",
	"2 1\/4 stick unsalted butter, cold and cut into small pieces\r",
	"1\/4 to 1\/2 cup ice water"
	],
	"tags": [
	"pastry",
	"components",
	"untried"
	]
	},
	"id104": {
	"id": "id104",
	"name": "Tex-mex rice and black eyed peas",
	"source": "Food Network Magazine Nov 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 2168,
	"fat": 88,
	"satfat": 32,
	"carbs": 264,
	"fiber": 44,
	"sugar": 32,
	"protein": 84,
	"instructions": "1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1\/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.\r\n\r\n2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.",
	"ingredients": [
	"1 cup uncooked brown rice\r",
	"1 tbsp extra-virgin olive oil\r",
	"1 cup fresh salsa, plus more for topping\r",
	"1\/2 tsp ground cumin\r",
	"2 14oz cans black-eyed peas, 1 undrained; 1 drained and rinsed\r",
	"3 cup baby spinach\r",
	"1\/4 cup fresh cilantro, chopped\r",
	"1 avocado, halved, pitted and sliced\r",
	"1 cup shredded cheddar cheese\r",
	"Sour cream or Greek yogurt, for serving (optional)"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id105": {
	"id": "id105",
	"name": "Baked eggs and beans on toast",
	"source": "Food Network Magazine Nov 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 2236,
	"fat": 80,
	"satfat": 20,
	"carbs": 268,
	"fiber": 48,
	"sugar": 0,
	"protein": 116,
	"instructions": "1. Preheat the oven to 375F. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.\r\n\r\n2. Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes. (For 2 servings, 8-9 minutes. Whites should still be slightly \"jiggly\" when you remove from oven.)\r\n\r\n3. Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley and remaining olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.",
	"ingredients": [
	"1 1\/2 tbsp extra-virgin olive oil, plus more for brushing\r",
	"1\/2 small onion, chopped\r",
	"1 tbsp tomato paste\r",
	"2 tbsp apple cider vinegar\r",
	"1 tbsp honey mustard\r",
	"2 tsp Worcestershire sauce\r",
	"1\/2 cup water\r",
	"Kosher salt and freshly ground pepper\r",
	"2 can navy beans, 1 undrained; 1 drained and rinsed\r",
	"8 large eggs\r",
	"<hr>\r",
	"8 thick slices crusty bread\r",
	"2 cup grape tomatoes, halved\r",
	"1\/4 cup fresh parsley, chopped\r",
	"1\/2 tbsp olive oil"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id107": {
	"id": "id107",
	"name": "Warm shrimp and potato salad",
	"source": "Food Network Magazine Nov 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 4,
	"comments": "",
	"calories": 1720,
	"fat": 96,
	"satfat": 24,
	"carbs": 94,
	"fiber": 12,
	"sugar": 0,
	"protein": 116,
	"instructions": "1. Preheat the oven to 400F. Toss the potatoes and bell pepper with olive oil, salt and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, olive oil, salt, and pepper to taste in a medium bowl.\r\n\r\n2. Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.\r\n\r\n3. Toss the romaine in a serving bowl with the lemon juice, olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.",
	"ingredients": [
	"1 lb small red-skinned potatoes, halved\r",
	"1 red bell pepper, thinly sliced\r",
	"1 tbsp extra-virgin olive oil\r",
	"1\/2 tsp salt\r",
	"Freshly ground pepper\r",
	"<hr>\r",
	"1 lb medium shrimp, peeled, deveined and halved crosswise\r",
	"2 clove garlic, chopped\r",
	"1 tsp dried oregano\r",
	"1\/2 tsp paprika\r",
	"1 tbsp extra-virgin olive oil\r",
	"1\/4 tsp salt\r",
	"<hr>\r",
	"4 cup romaine lettuce, torn into bite-sized pieces\r",
	"1 1\/2 tbsp fresh lemon juice\r",
	"3 tbsp extra-virgin olive oil\r",
	"1\/2 cup crumbled feta cheese"
	],
	"tags": [
	"shrimp",
	"seafood",
	"salad",
	"main"
	]
	},
	"id108": {
	"id": "id108",
	"name": "Cherry couscous pudding",
	"source": "Food Network Magazine Nov 2011",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 120,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring milks, sugar, almond extract, and a pinch of salt to a boil in a saucepan over medium heat. Add couscous, dried cherries and cinnamon stick; cover and cook 2 minutes. Remove from the heat and let sit, covered, 8 minutes. Fluff with a fork, remove the cinnamon stick and divide among bowls. Top with toasted almond slices and honey, if desired.",
	"ingredients": [
	"1 cup skim milk\r",
	"1 cup almond milk\r",
	"1\/4 cup sugar\r",
	"1\/4 tsp almond extract\r",
	"salt\r",
	"3\/4 cup whole-wheat couscous\r",
	"1\/2 cup dried cherries\r",
	"1 stick cinnamon\r",
	"1\/4 cup sliced almonds, toasted\r",
	"honey"
	],
	"tags": [
	"dessert",
	"cherries",
	"untried"
	]
	},
	"id109": {
	"id": "id109",
	"name": "Spinach lasagna with mushroom ragu",
	"source": "Food Network Magazine Nov 2011",
	"preptime": 1800,
	"waittime": 900,
	"cooktime": 10920,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.\r\n\r\n2. Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1\/2 teaspoon pepper; cook, stirring until the mushrooms are soft, 5 more minutes.\r\n\r\n3. Add the porcini mushrooms, cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (you can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)\r\n\r\n4. Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1\/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1\/2 teaspoon salt.\r\n\r\n5. Preheat the oven to 375F. Bring a pot of water to a boil and add a generous amount of salt. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.\r\n\r\n6. Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.",
	"ingredients": [
	"1 oz dried porcini mushrooms\r",
	"2 tbsp extra-virgin olive oil\r",
	"1 medium onion, chopped\r",
	"1 large carrot, finely chopped\r",
	"1 stalk celery, finely chopped\r",
	"4 clove garlic, chopped\r",
	"2 tbsp tomato paste\r",
	"2 portobello mushroom cap, chopped\r",
	"1 1\/2 lb shiitake mushrooms, stems removed, chopped\r",
	"Kosher salt and freshly ground pepper\r",
	"2 28oz cans whole San Marzano tomatoes, crushed by hand\r",
	"3 bay leaves\r",
	"1\/4 cup fresh parsley, chopped\r",
	"<hr>\r",
	"3 oz parmesan cheese, grated\r",
	"1 1\/2 lb part-skim mozzarella cheese, shredded\r",
	"8 oz asiago cheese, shredded\r",
	"2 lb ricotta cheese\r",
	"2 large eggs, lightly beaten\r",
	"1 lb frozen chopped spinach, thawed and squeezed dry\r",
	"1\/4 tsp nutmeg, freshly grated\r",
	"12 oz dried lasagna noodles"
	],
	"tags": [
	"italian",
	"vegetarian",
	"main"
	]
	},
	"id110": {
	"id": "id110",
	"name": "Chocolate chestnut mousse",
	"source": "Food Network Magazine Nov 2011",
	"preptime": 1500,
	"waittime": 28800,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.\r\n\r\n2. Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1\/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.\r\n\r\n3. Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.",
	"ingredients": [
	"8 oz semisweet chocolate, chopped\r",
	"3\/4 cup chestnut puree, found in the baking aisle\r",
	"1\/4 tsp almond extract\r",
	"Pinch of salt\r",
	"1 1\/8 cup confectioners' sugar\r",
	"2 cup heavy cream"
	],
	"tags": [
	"chocolate",
	"dessert",
	"untried"
	]
	},
	"id111": {
	"id": "id111",
	"name": "Spicy sauteed kale with lemon",
	"source": "Everyday Food Nov 2011",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 900,
	"servings": 6,
	"comments": "Add chickpeas, sesame seeds, and\/or chopped almonds?",
	"calories": 408,
	"fat": 18,
	"satfat": 0,
	"carbs": 72,
	"fiber": 12,
	"sugar": 0,
	"protein": 12,
	"instructions": "In a large skillet, heat oil and chile over medium-high. Add lemon and honey and cook, stirring until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minutes. Serve warm or at room temperature.",
	"ingredients": [
	"1 tbsp vegetable oil\r",
	"1 Thai or jalapeno chile, thinly sliced\r",
	"1 lemon, thinly sliced, seed removed and slices quartered\r",
	"1 tbsp honey\r",
	"2 bunches kale (1 1\/2 lbs), tough stems and ribs removed, leaves coarsely chopped\r",
	"6 green onions, cut into 2-inch pieces\r",
	"coarse salt"
	],
	"tags": [
	"sides",
	"vegetarian",
	"untried"
	]
	},
	"id112": {
	"id": "id112",
	"name": "Caesar Salad Dressing",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/wolfgang-puck\/caesar-salad-recipe\/index.html",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.",
	"ingredients": [
	"1 egg yolk\r",
	"3 tablespoon fresh lemon juice\r",
	"1 tablespoon minced garlic\r",
	"1\/2 teaspoon Worcestershire sauce\r",
	"1\/4 teaspoon red pepper flakes\r",
	"1 tablespoon Dijon mustard\r",
	"2 anchovy fillets, mashed\r",
	"1 cup vegetable oil\r",
	"1\/3 cup extra-virgin olive oil\r",
	"Salt and freshly ground black pepper"
	],
	"tags": [
	"salad_dressing",
	"dressing",
	"salad"
	]
	},
	"id113": {
	"id": "id113",
	"name": "Melomakarona - Honey Cookies with Walnuts",
	"source": "http:\/\/greekfood.about.com\/od\/cookiescakes\/r\/Melomakarona-Spiced-Honey-Cookies-With-Walnuts.htm",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "This is an oil-based cookie recipe that produces moist cake-like cookies flavored with orange and brandy that are bathed in a sweet honey syrup and topped with chopped walnuts.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 350 degrees.\r\n\r\nIn a small bowl, using your fingers, combine the orange zest with the sugar \u2013 rubbing the grains as if you were playing with sand to release the orange oils into the sugar.\r\nUsing an electric mixer, beat the oil with the orange sugar until well mixed. In a separate bowl, sift the flour with the baking powder, baking soda and salt.\r\n\r\nAdd the orange juice and brandy to mixer and mix well.\r\n\r\nSlowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.\r\n\r\nTo roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled.\r\n\r\nPress the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven.\r\n\r\nBake in a preheated 350-degree oven for 25 \u2013 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)\r\n\r\nWhile the cookies are baking, prepare the syrup.\r\n\r\nIn a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.\r\n\r\nPlace the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides.\r\n\r\nUsing a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.\r\n\r\nDo not refrigerate Melomakarona as they will harden. Store in an airtight container at room temperature.",
	"ingredients": [
	"1 cup olive oil\r",
	"1 cup vegetable oil\r",
	"3\/4 cup sugar\r",
	"1 orange, zested\r",
	"3\/4 cup orange juice\r",
	"1\/4 cup brandy\r",
	"2 tsp baking powder\r",
	"1 tsp baking soda\r",
	"Pinch of salt\r",
	"7 1\/2 cup all-purpose flour\r",
	"3\/4 cup walnuts, ground coarsely\r",
	"Ground cinnamon for sprinkling\r",
	"<hr>\r",
	"1 cup honey\r",
	"1 cup sugar\r",
	"1 1\/2 cup water\r",
	"1 cinnamon stick\r",
	"4 whole cloves\r",
	"1 piece lemon rind, 2-inch\r",
	"1 tsp lemon juice"
	],
	"tags": [
	"cookies",
	"dessert",
	"greek",
	"untried"
	]
	},
	"id114": {
	"id": "id114",
	"name": "Kalitsounia Kritis: Sweet Cheese Pastries from Crete",
	"source": "http:\/\/greekfood.about.com\/od\/dessertspastriessweets\/r\/kaltsounakia.htm",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "In Greek: \u03ba\u03b1\u03bb\u03b9\u03c4\u03c3\u03bf\u03cd\u03bd\u03b9\u03b1 \u039a\u03c1\u03ae\u03c4\u03b7\u03c2, pronounced kah-leet-SOON-yah KREE-tees These sweet cheese pastries use a rolled dough instead of thin phyllo sheets. Depending on how they are folded (see below), they can be baked or fried. They are holiday tradition on the Greek island of Crete, but eaten at other times as well because they're so delicious! These call for the fresh soft variety of myzithra (not the aged salty type) cheese, and if you can't find it, try Italian mascarpone or ricotta.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Prepare the dough\r\n\r\nIn a large bowl:\r\n\r\nWhisk the dry ingredients together (sugar, baking powder, flour).\r\nAdd the oil, mixing with a spoon or hands.\r\nStir in the strained yogurt and eggs and mix with spoon until the dough begins to stiffen, adding the brandy to soften the dough as needed.\r\nKnead the dough in the bowl for approximately 10 minutes until smooth, and set aside to rest.\r\nPrepare the filling\r\n\r\nIn a separate bowl, mix the cheese, cinnamon, sugar, egg yolk, orange peel, and flour together until well blended.\r\n\r\nTo bake\r\n\r\nPreheat the oven to 350\u00b0F (180\u00b0C). Lightly grease a baking sheet.\r\n\r\nMake the pastry\r\n\r\nOn a floured surface with a rolling pin, roll a piece of dough out to a thickness of about 1\/8th of an inch. Using a 3-4 inch cutter or saucer as a guide, cut out circles. (Alternatively, take a piece of dough the size of an unshelled walnut and roll it out to a circle about 3-4 inches across.)\r\n\r\nPlace a spoonful of the cheese mixture into the center of the circle and spread out close to the edges. Raise the rim of the dough up around the cheese and, with wet fingers, pinch the edges to pull the dough in around the cheese, leaving the center open so the cheese shows.\r\n\r\nRepeat using all the dough and filling. Place the kalitsounia on the baking sheet and brush lightly with beaten egg to glaze. Bake at 350\u00b0F (180\u00b0C) for approximately 20 minutes until lightly browned (see photo). Sprinkle lightly with cinnamon.\r\n\r\nAllow to cool on the baking sheet. Kalitsounia will keep well, covered, in the refrigerator.\r\n\r\nTo fry\r\n\r\nPlace a teaspoonful of cheese mix into the center of the circle, fold the circle over into a half-moon shape. With wet fingers, crimp the edges to close securely. Preheat 1 cup of olive oil over medium heat and fry until golden on both sides. Drain on paper towels. Sprinkle with confectioner's sugar or drizzle with honey.\r\n\r\nYield: 30-36 pieces",
	"ingredients": [
	"1\/2 cup olive oil\r",
	"1\/2 cup sugar\r",
	"1\/2 cup unflavored strained yogurt\r",
	"2 eggs, beaten with a fork\r",
	"1 teaspoon baking powder\r",
	"2 3\/4 cup all-purpose flour\r",
	"1\/4 cup brandy\r",
	"<hr>\r",
	"1 2\/3 pound fresh soft myzithra cheese, (or mascarpone or ricotta)\r",
	"1\/2 teaspoon ground cinnamon\r",
	"2 tablespoon sugar\r",
	"1 egg yolk\r",
	"1 teaspoon grated orange peel\r",
	"2 tablespoon all-purpose flour\r",
	"1 egg, beaten (for glaze)\r",
	"<hr>\r",
	"ground cinnamon (for baked pastries)\r",
	"confectioner's sugar or honey (for fried pastries)"
	],
	"tags": [
	"greek",
	"untried",
	"appetizer"
	]
	},
	"id116": {
	"id": "id116",
	"name": "Gluten-free chocolate chips cookies",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/gluten-free-chocolate-chip-cookies-recipe",
	"preptime": 1020,
	"waittime": 3600,
	"cooktime": 660,
	"servings": 3,
	"comments": "The cookie dough needs to be refrigerated for at least 1 hour before baking (or for up to 2 days), so plan accordingly. Dough may be scooped into balls, wrapped well, and frozen for up to several months. For hot homemade cookies, FAST, simply place frozen dough balls on a baking sheet, and bake for a minute or so longer than the directions indicate. These cookies stay nice and fresh for a day or so after baking. Freeze for longer storage. To make sure your oven temperature is exactly right, bake a sample cookie first. If the cookie spreads too much, raise the oven temperature slightly. If it doesn't spread enough, lower the oven temperature slightly, or pat the dough down slightly before baking.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Beat the butter, sugars, vanilla and salt till fluffy.\r\n\r\n2) Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.\r\n\r\n3) Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.\r\n\r\n4) Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.\r\n\r\n5) Cover the bowl and refrigerate for 1 hour, or for up to 2 days.\r\n\r\n6) Preheat the oven to 350\u00b0F. Lightly grease a couple of baking sheets, or line with parchment.\r\n\r\n7) Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.\r\n\r\n8) Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.\r\n\r\nYield: 3 dozen cookies",
	"ingredients": [
	"1 cup butter\r",
	"1 cup brown sugar, firmly packed\r",
	"1\/2 cup granulated sugar\r",
	"2 teaspoon gluten-free vanilla extract\r",
	"1 teaspoon salt\r",
	"2 large eggs\r",
	"2 1\/3 cup King Arthur Gluten-Free Multi-Purpose Flour\r",
	"1 teaspoon xanthan gum\r",
	"1 teaspoon baking powder\r",
	"1 teaspoon baking soda\r",
	"2 cup chocolate chips\r",
	"1 1\/2 cup chopped nuts, optional"
	],
	"tags": [
	"GF",
	"dessert",
	"cookies",
	"untried"
	]
	},
	"id117": {
	"id": "id117",
	"name": "Homemade candy canes",
	"source": "http:\/\/blogs.kqed.org\/bayareabites\/2011\/12\/22\/diy-christmas-homemade-candy-canes\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a Silpat on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\r\n\r\nMeanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\r\n\r\nOnce the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\r\n\r\nContinuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we\u2019ll \u201cpull\u201d the white half of the candy cane. Then we\u2019ll color the red half.)\r\n\r\nQuickly oil your gloved hands, as it\u2019s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you\u2019ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\r\n\r\nDon\u2019t let the candy get too hard. When it\u2019s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\r\n\r\nOnce warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\r\n\r\nOn the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\r\n\r\nRepeat this process with the remaining 3\/4 of the candy, one piece of each color at a time.\r\n\r\nAllow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.",
	"ingredients": [
	"3 cup sugar\r",
	"1 cup corn syrup\r",
	"1\/3 cup water\r",
	"1\/2 tsp cream of tartar\r",
	"1\/8 tsp kosher salt\r",
	"Vegetable oil\r",
	"2 tsp peppermint oil, (ideally not extract, but ok to use if that\u2019s all you have)\r",
	"1 tsp vanilla extract\r",
	"1\/3 bottle red food coloring"
	],
	"tags": [
	"candy",
	"dessert",
	"untried"
	]
	},
	"id118": {
	"id": "id118",
	"name": "Pecan Pie",
	"source": "",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 3000,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Melt butter and combine with flour and corn starch. Stir until well blended. Combine sugar with butter mixture in sauce pan and boil for 3 minutes. Let cool to about 120 degrees.\r\n\r\nBeat eggs and combine vanilla, cinnamon, and salt. Blend well.\r\n\r\nComine all ingredients and blend well. This may require a mixer since the sugar mixture will be thick. Fold in pecans and pour into medium unbaked pastry shell.\r\n\r\nBake on cookie sheet at 350 degrees for 50 minutes.",
	"ingredients": [
	"4 tbsp butter\r",
	"1 tbsp flour\r",
	"1 tbsp corn starch\r",
	"1 cup sugar\r",
	"1 cup cane syrup, (Lyle's Golden Syrup or Steen's Cane Syrup)\r",
	"2 tsp vanilla\r",
	"2 eggs\r",
	"1 cup chopped pecans\r",
	"1 tsp cinnamon\r",
	"1\/4 tsp salt\r",
	"1 pie shell"
	],
	"tags": [
	"pie",
	"dessert"
	]
	},
	"id119": {
	"id": "id119",
	"name": "Asian Salad",
	"source": "Pampered Chef",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 140,
	"fat": 0,
	"satfat": 0,
	"carbs": 32,
	"fiber": 8,
	"sugar": 0,
	"protein": 2,
	"instructions": "In a small bowl, whisk together sugar, vinegar, salt and black pepper; set aside.\r\n\r\nPeel and julienne carrot and cucumber. Chop bell pepper and green onion.\r\n\r\nAdd carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat. Serve immediately.",
	"ingredients": [
	"1\/2 tbsp sugar\r",
	"1 tbsp rice vinegar\r",
	"1\/4 tsp salt\r",
	"1\/8 tsp ground black pepper\r",
	"1 medium carrot, julienned\r",
	"1 medium cucumber, julienned\r",
	"1\/4 cup red bell pepper, chopped\r",
	"1 green onion, thinly sliced"
	],
	"tags": [
	"salad",
	"untried",
	"asian"
	]
	},
	"id121": {
	"id": "id121",
	"name": "Pasta with roasted vegetables and bacon",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 400F. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.\r\n2. Toss sweet potato, onion, and cauliflower with reserved drippings. Season with salt and pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.\r\n3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.",
	"ingredients": [
	"2 tbsp extra-virgin olive oil\r",
	"2 oz bacon, preferably slab, chopped\r",
	"1 medium sweet potato, peel and cut into 1\/2-inch cubes\r",
	"1 small onion, thinly sliced\r",
	"1\/2 head cauliflower, trimmed into 1 1\/2-inch florets (about 2 1\/2 cups)\r",
	"3\/4 tsp salt\r",
	"1\/4 tsp pepper\r",
	"8 oz orecchiette pasta\r",
	"1 1\/2 oz Parmesan cheese, finely grated (about 3\/4 cup), plus more, shaved, for garnish\r",
	"1\/2 cup fresh parsley, coarsely chopped"
	],
	"tags": [
	"pasta",
	"main"
	]
	},
	"id123": {
	"id": "id123",
	"name": "Pretzel shortbread bar",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 1200,
	"waittime": 3600,
	"cooktime": 1500,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 325F. Coat a 4 1\/4-by-13 1\/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.\r\n2. Pulse 1 3\/4 cups pretzels in a food processor until powdery. Transfer 1\/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1\/2 cups pretzels to food processor and pulse a few times until coarsely chopped.\r\n3. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1\/2 cup chopped pretzels.\r\n4. Press dough evenly into pan. Top dough with 1\/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels.\r\n5. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1\/2-inch wide rectangles using a serrated knife.",
	"ingredients": [
	"Cooking spray\r",
	"3 1\/4 cup salted miniature twist pretzels\r",
	"1\/2 cup all-purpose flour\r",
	"1\/2 tsp baking powder\r",
	"1 stick unsalted butter, room temperature\r",
	"1\/2 cup sugar\r",
	"1 large egg yolk"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id125": {
	"id": "id125",
	"name": "Simple syrup",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 1,
	"comments": "Add flavors by putting in citrus peel, cinnamon stick, vanilla beans, etc.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves, Let cool. Yields 1 cup.\r\n\r\nStorage: Can be refrigerated up to 1 month.",
	"ingredients": [
	"1 cup sugar\r",
	"1 cup water"
	],
	"tags": [
	"drink"
	]
	},
	"id126": {
	"id": "id126",
	"name": "Hot and nutty whiskey sours",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring Nocello, whiskey, simple syrup, and lemon juice to a simmer in a medium saucepan. Divide among 4 mugs, and garnish each with a cinnamon stick.",
	"ingredients": [
	"3\/4 cup Nocello, or other walnut-flavored liquer\r",
	"1 1\/2 cup whiskey or bourbon, such as Maker's Mark\r",
	"3\/4 serving [simple syrup](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id125)",
	"1\/4 cup fresh lemon juice, from 2 lemons\r",
	"4 cinnamon sticks"
	],
	"tags": [
	"drink",
	"alcohol",
	"untried"
	]
	},
	"id127": {
	"id": "id127",
	"name": "Three cheese macaroni",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 2400,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 375F. Butter 10 mini (1 cup) pie plates or a 9x13-inch baking dish. Melt 2 tbsp butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.\r\n2. Warm milk in a medium saucepan over medium heat. Meanwhile melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.\r\n3. Gradually pour warm milk into butter mixture, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1\/2 teaspoon salt, 1\/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.\r\n4. Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer past to cheese sauce. Stir to coat. Divide mixture among mini pie plates or to baking dish. Scatter remaining cup of cheddar, 1\/2 cup Gruyere, and 1\/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack and let cool for 5 minutes before serving.",
	"ingredients": [
	"1 stick unsalted butter, plus more for pie plates\r",
	"1 cup panko breadcrumbs\r",
	"5 cup whole milk\r",
	"1\/2 cup all-purpose flour\r",
	"10 oz sharp cheddar cheese, about 4 cups grated\r",
	"4 oz Gruyere cheese, about 1 1\/2 cups grated\r",
	"4 oz fontina cheese, about 1 1\/2 cups grated\r",
	"Salt and freshly ground black pepper\r",
	"1\/4 tsp nutmeg, freshly grated\r",
	"1\/4 tsp paprika\r",
	"1\/4 tsp cayenne pepper\r",
	"1 lb elbow macaroni"
	],
	"tags": [
	"cheese",
	"pasta",
	"main",
	"untried"
	]
	},
	"id128": {
	"id": "id128",
	"name": "Broken glass cupcakes",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 2700,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 42,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 350F. Make the cupcakes: line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3\/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.\r\n2. Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.\r\n3. In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.\r\n4. Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.\r\n5. Meanwhile, make the caramel: bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.\r\n6. Make the frosting: beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.\r\n7. Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel \"glass\" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.\r\n\r\nMake ahead: unfrosted cupcakes can be stored at room temperature for up to 2 days. Frosting can be refrigerated for up to 4 days. Caramel can be stored at room temperature for up to 1 day, break just before using.\r\n\r\nStorage: frosted cupcakes can be refrigerated for up to 1 day. Top with caramel shards and cherry preserves just before serving.",
	"ingredients": [
	"4 1\/2 cup cake flour\r",
	"2 tbsp baking powder\r",
	"1\/2 tsp ground cinnamon\r",
	"1\/4 tsp nutmeg, freshly grated\r",
	"salt\r",
	"1 1\/2 cup whole milk\r",
	"1 tbsp pure vanilla extract\r",
	"2 1\/4 stick unsalted butter, room temperature\r",
	"2 1\/4 cup granulated sugar\r",
	"7 egg whites, room temperature\r",
	"<hr>\r",
	"1 1\/2 cup granulated sugar\r",
	"3\/4 cup water\r",
	"<hr>\r",
	"1 pound cream cheese, room temperature\r",
	"2 stick unsalted butter, room temperature\r",
	"6 cup confectioners' sugar\r",
	"1\/2 tsp pure vanilla extract\r",
	"1 cup cherry preserves, strained, for garnish"
	],
	"tags": [
	"cupcakes",
	"dessert",
	"halloween",
	"untried"
	]
	},
	"id131": {
	"id": "id131",
	"name": "Homemade beef stock",
	"source": "http:\/\/www.marthastewart.com\/261559\/homemade-beef-stock",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1\/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot.\r\n\r\nAdd 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.\r\n\r\nStrain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature. Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.",
	"ingredients": [
	"8 sprig fresh flat-leaf parsley\r",
	"6 sprig fresh thyme (or 3\/4 tsp dried thyme)\r",
	"4 sprig fresh rosemary (or 2 tsp dried rosemary)\r",
	"2 dried bay leaves\r",
	"1 tablespoon whole black peppercorns\r",
	"1 pound beef-stew meat, cubed\r",
	"5 pound veal bones, sawed into smaller pieces\r",
	"1 large onion, peel on, quartered\r",
	"2 large carrots, cut into thirds\r",
	"2 stalk celery, cut into thirds\r",
	"2 cup dry red wine"
	],
	"tags": [
	"stock",
	"components",
	"untried"
	]
	},
	"id132": {
	"id": "id132",
	"name": "French onion soup",
	"source": "http:\/\/www.marthastewart.com\/340253\/french-onion-soup?center=0&gallery=274637&slide=262463",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 5400,
	"servings": 4,
	"comments": "homemade beef stock: http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id131",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour. (If doing 2 servings, cook for only 30-40 minutes.)\r\n\r\nSprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste. (If doing 2 servings, cook for only 15 minutes.)\r\n\r\nMeanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1\/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. \r\n\r\n(If you don't have broiler-proof bowls, instead lightly toast the bread, then top with the cheese and broil until bubbly and browned, 4-5 minutes. Serve the soup in an ordinary bowl, topped with the bread slices.)\r\n\r\nServe immediately.",
	"ingredients": [
	"4 tablespoon unsalted butter\r",
	"2 pound yellow onions, sliced 1\/4-inch into half circles\r",
	"1 teaspoon sugar\r",
	"1 tablespoon all-purpose flour\r",
	"1\/2 cup dry sherry\r",
	"3 cup beef stock\r",
	"2 teaspoon fresh thyme, chopped or 3\/4 teaspoon dried thyme\r",
	"Salt and freshly ground black pepper\r",
	"1 small French baguette, sliced crosswise into 1\/2-inch pieces\r",
	"8 ounce Gruyere cheese, grated on the large holes of a box grater (about 3 cups)"
	],
	"tags": [
	"soup",
	"main"
	]
	},
	"id133": {
	"id": "id133",
	"name": "Red lentil soup with sage and bacon",
	"source": "http:\/\/www.marthastewart.com\/342138\/red-lentil-soup-with-sage-and-bacon?center=0&gallery=274637&slide=262724",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.\r\n\r\nAdd the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.\r\n\r\nAdd the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.\r\n\r\nTo serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.",
	"ingredients": [
	"5 slices bacon, (4 ounces), cut into 1\/4-inch dice\r",
	"2 clove garlic, finely chopped\r",
	"1 medium onion, finely chopped\r",
	"4 medium carrots, cut into 1\/4-inch dice\r",
	"6 fresh sage leaves, minced, plus more for garnish\r",
	"1 1\/2 cup red lentils\r",
	"1 teaspoon ground cumin\r",
	"5 cup homemade or low-sodium canned chicken stock"
	],
	"tags": [
	"soup",
	"lentils",
	"main"
	]
	},
	"id134": {
	"id": "id134",
	"name": "Green pea soup with cheddar scallion panini",
	"source": "http:\/\/www.marthastewart.com\/315072\/green-pea-soup-with-cheddar-scallion-pan?center=0&gallery=274637&slide=282036",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large saucepan, heat 1 tablespoon butter over medium. Add scallion whites, and cook, stirring, until softened, 1 to 2 minutes. Add peas, broth, and water. Bring to a boil; reduce heat to a simmer. Cook until peas are tender, about 5 minutes; set aside.\r\n\r\nIn a medium bowl, toss cheddar with scallion greens. Make 4 sandwiches with cheddar mixture and bread.\r\n\r\nIn a large skillet, heat 1 tablespoon butter over medium-low. Place sandwiches in skillet, and cook until golden, 3 to 4 minutes per side, adding remaining tablespoon butter to skillet to cook second side.\r\n\r\nWorking in batches, puree soup in a blender until smooth (filling blender only halfway to prevent spattering). If necessary, adjust consistency with a little bit of water. Season with salt, pepper, and lemon juice. Slice each panini into four \"fingers, and serve with soup.",
	"ingredients": [
	"3 tablespoon butter\r",
	"4 green onions, white and green parts separated and thinly sliced\r",
	"30 oz frozen peas\r",
	"2 cup chicken broth\r",
	"3 cup water\r",
	"6 oz shredded sharp white cheddar\r",
	"8 slices sandwich bread\r",
	"Coarse salt and ground pepper\r",
	"1 tablespoon fresh lemon juice"
	],
	"tags": [
	"soup",
	"main",
	"panini"
	]
	},
	"id136": {
	"id": "id136",
	"name": "Broccoli soup with cheddar toasts",
	"source": "http:\/\/www.marthastewart.com\/336427\/broccoli-soup-with-cheddar-toasts?center=0&gallery=274637&slide=262654",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1168,
	"fat": 48,
	"satfat": 16,
	"carbs": 128,
	"fiber": 40,
	"sugar": 40,
	"protein": 96,
	"instructions": "Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.\r\n\r\nRemove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).\r\n\r\nHeat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.",
	"ingredients": [
	"1 1\/2 tablespoon extra-virgin olive oil\r",
	"1 medium onion, coarsely chopped\r",
	"2 garlic cloves, coarsely chopped\r",
	"2 bunches broccoli (1 bunch \u2248 1\u00bdlbs), stems and florets chopped separately into 1\/2-inch pieces\r",
	"7 cup low-sodium chicken stock\r",
	"1 teaspoon coarse salt\r",
	"1 cup skim milk\r",
	"1\/8 teaspoon cayenne pepper\r",
	"2 ounce extra-sharp cheddar cheese, grated or crumbled (about 1\/2 cup)\r",
	"8 thin slices crusty baguette"
	],
	"tags": [
	"soup",
	"main"
	]
	},
	"id137": {
	"id": "id137",
	"name": "Coconut shrimp soup",
	"source": "http:\/\/www.marthastewart.com\/338581\/coconut-shrimp-soup?center=0&gallery=274637&slide=263811",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and water until smooth; add to pot. Bring to a boil.\r\n\r\nBreak pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.\r\n\r\nAdd shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.",
	"ingredients": [
	"1 tablespoon vegetable oil\r",
	"1 tablespoon grated fresh ginger\r",
	"2 clove garlic, minced\r",
	"1\/2 teaspoon red-pepper flakes\r",
	"1 pound carrots, peeled, halved lengthwise, and thinly sliced\r",
	"1 13.5oz can coconut milk\r",
	"1 tablespoon cornstarch\r",
	"2 tablespoon water\r",
	"4 ounce angel-hair pasta\r",
	"1 1\/2 pound large shrimp, peeled, deveined, and tails removed\r",
	"1\/4 cup freshly squeezed lime juice\r",
	"Coarse salt\r",
	"4 green onions, thinly sliced"
	],
	"tags": [
	"soup",
	"shrimp",
	"main",
	"untried"
	]
	},
	"id138": {
	"id": "id138",
	"name": "Creamy caramelized onion soup",
	"source": "http:\/\/www.marthastewart.com\/313343\/creamy-caramelized-onion-soup?center=0&gallery=274637&slide=261862",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 8,
	"comments": "Cream is optional!",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.\r\n\r\nAdd vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.\r\n\r\nMeanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.\r\n\r\nReturn onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.",
	"ingredients": [
	"6 tablespoon unsalted butter\r",
	"3 leeks, white and pale-green parts only, rinsed well and coarsely chopped\r",
	"5 garlic, thinly sliced\r",
	"7 large shallots, about 14 ounces, thinly sliced\r",
	"2 large Vidalia onions, about 20 ounces, cut into 1\/4-inch-thick slices\r",
	"3\/4 cup dry white vermouth\r",
	"4 cup homemade or low-sodium store-bought chicken stock\r",
	"Coarse salt\r",
	"1 cup heavy cream"
	],
	"tags": [
	"onion",
	"soup",
	"main"
	]
	},
	"id139": {
	"id": "id139",
	"name": "Hearty spinach and chickpea soup",
	"source": "http:\/\/www.marthastewart.com\/359776\/hearty-spinach-and-chickpea-soup?center=0&gallery=274637&slide=283080",
	"preptime": 2700,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cook rice if not already done.\r\n\r\nMeanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil.\r\n\r\nStir cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.\r\n\r\nStir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.",
	"ingredients": [
	"2 cup cooked brown rice\r",
	"1 tablespoon olive oil\r",
	"1 medium onion, finely chopped\r",
	"2 clove garlic, minced\r",
	"8 ounce fresh shiitake mushrooms, stems removed, caps thinly sliced\r",
	"6 cup reduced-sodium chicken or vegetable broth\r",
	"1\/2 teaspoon dried rosemary, crumbled\r",
	"1 can chickpeas, drained and rinsed\r",
	"10 oz baby spinach leaves\r",
	"Coarse salt and ground pepper, to taste\r",
	"1\/2 cup grated Parmesan cheese"
	],
	"tags": [
	"soup",
	"main",
	"untried"
	]
	},
	"id140": {
	"id": "id140",
	"name": "Chervil cream",
	"source": "http:\/\/www.marthastewart.com\/335629\/chervil-cream",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; stir in 1 tablespoon salt. Add chervil. Return to a boil; cook until bright green, about 30 seconds. Using a slotted spoon, immediately transfer to ice-water bath. Drain, and chop coarsely.\r\n\r\nProcess chervil with 1\/4 cup cold water in a food processor until very finely chopped. Pour through a fine-mesh sieve; discard liquid. Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.",
	"ingredients": [
	"Coarse salt\r",
	"4 cup loosely packed fresh chervil, with stems (about 4 bunches)\r",
	"1\/3 cup cold heavy cream"
	],
	"tags": [
	"condiment",
	"components",
	"untried"
	]
	},
	"id141": {
	"id": "id141",
	"name": "Mushroom soup",
	"source": "http:\/\/www.marthastewart.com\/351301\/mushroom-soup?center=0&gallery=274637&slide=285828",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside. Strain soaking liquid; set aside.\r\n\r\nMelt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until soft but not browned, 10 to 15 minutes. Stir in flour; cook 2 minutes. Add sherry; whisk until smooth. Whisk in stock, thyme, and reserved soaking liquid; bring to a boil. Reduce heat; simmer 5 minutes. Stir in dried and fresh mushrooms. Remove from heat.\r\n\r\nPour into a large bowl. Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan. Bring to a simmer; cook, stirring occasionally, 15 minutes. Season with salt and pepper.\r\n\r\nStir in cream; bring just to a simmer. Season with salt. Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving. To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.",
	"ingredients": [
	"3\/4 cup dried Polish or porcini mushrooms (about 3\/4 ounce)\r",
	"6 tablespoon unsalted butter\r",
	"3 medium leeks (about 1 pound), white and pale-green parts only, finely chopped and rinsed well\r",
	"6 tablespoon all-purpose flour\r",
	"3\/4 cup medium sherry, such as amontillado\r",
	"5 cup homemade or low-sodium store-bought chicken stock\r",
	"1\/2 teaspoon finely chopped fresh thyme\r",
	"2 pound cremini mushrooms\r",
	"Coarse salt and freshly ground pepper\r",
	"1 cup heavy cream\r",
	"1 cup whole milk\r",
	"2 servings [Chervil Cream](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id140)",
	"homemade croutons, for serving"
	],
	"tags": [
	"mushroom",
	"main",
	"soup",
	"untried"
	]
	},
	"id142": {
	"id": "id142",
	"name": "Harvest pumpkin soup",
	"source": "http:\/\/www.marthastewart.com\/336654\/harvest-pumpkin-soup?center=0&gallery=274637&slide=283054",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).\r\nMelt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.\r\n\r\nMeanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.\r\n\r\nStrain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.\r\n\r\nPass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve",
	"ingredients": [
	"1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved\r",
	"6 tablespoon unsalted butter\r",
	"3 cup homemade or low-sodium store-bought chicken stock\r",
	"3 cup water\r",
	"1 sprig fresh thyme\r",
	"1 small parsnip (about 4 ounces), peeled and coarsely chopped\r",
	"1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped\r",
	"1 small turnip (about 4 ounces), peeled and coarsely chopped\r",
	"2 small shallots, minced (about 1\/4 cup)\r",
	"1\/2 cup dry white wine\r",
	"3 tablespoon heavy cream\r",
	"1 teaspoon packed light-brown sugar\r",
	"2 teaspoon coarse salt\r",
	"Freshly ground pepper, to taste"
	],
	"tags": [
	"pumpkin",
	"soup",
	"main",
	"untried"
	]
	},
	"id144": {
	"id": "id144",
	"name": "Lighter macaroni and cheese",
	"source": "http:\/\/www.marthastewart.com\/350258\/lighter-macaroni-and-cheese?czone=food\/comfort-foods-center\/comfort-foods-dishes&lnc=c479cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=foodpromo_Homepage_Homepage_p1&center=854190&gallery=274953&slide=174814",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1\/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)\r\n\r\nProcess bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.\r\n\r\nBring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.\r\n\r\nWhisk 1\/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1\/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1\/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.\r\n\r\nPut eight 4 1\/2-by-1 1\/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.",
	"ingredients": [
	"6 small vine-ripened tomatoes, cut into 24 1\/4-inch-thick slices\r",
	"3 tablespoon extra-virgin olive oil\r",
	"1 1\/2 teaspoon fresh thyme leaves, plus sprigs for sprinkling\r",
	"Coarse salt and freshly ground pepper\r",
	"5 slices white sandwich bread, with crust\r",
	"2 tablespoon unsalted butter\r",
	"1 pound elbow macaroni\r",
	"2 cup low-sodium chicken stock\r",
	"5 tablespoon all-purpose flour\r",
	"1 pinch freshly grated nutmeg\r",
	"1 pinch cayenne pepper\r",
	"2 cup low-fat (1 percent) milk\r",
	"2 1\/4 cup extra-sharp cheddar cheese, grated\r",
	"1\/2 cup Parmesan cheese, freshly grated"
	],
	"tags": [
	"cheese",
	"pasta",
	"main",
	"untried"
	]
	},
	"id145": {
	"id": "id145",
	"name": "Chocolate cheesecake squares",
	"source": "http:\/\/www.marthastewart.com\/316201\/chocolate-cheesecake-squares?center=854190&gallery=274953&slide=259557",
	"preptime": 900,
	"waittime": 3600,
	"cooktime": 2100,
	"servings": 9,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.\r\n\r\nProcess cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).\r\n\r\nBlend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.\r\n\r\nBake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.",
	"ingredients": [
	"Nonstick cooking spray\r",
	"8 chocolate wafer cookies\r",
	"1 bar (8 ounces) reduced-fat cream cheese\r",
	"1 cup reduced-fat sour cream\r",
	"1\/3 cup unsweetened cocoa powder\r",
	"2 tablespoon cornstarch\r",
	"3\/4 cup sugar\r",
	"1 large whole egg, plus 1 large egg white\r",
	"1\/3 cup semisweet chocolate chips"
	],
	"tags": [
	"cheesecake",
	"dessert",
	"chocolate",
	"untried"
	]
	},
	"id146": {
	"id": "id146",
	"name": "Chocolate cinnamon pudding",
	"source": "http:\/\/www.marthastewart.com\/354105\/lighter-chocolate-cinnamon-pudding?czone=food\/comfort-foods-center\/comfort-foods-dishes&center=854190&gallery=274953&slide=257366",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk cornstarch, sugar, cocoa powder, cinnamon, and salt in a medium saucepan. Add milks, whisking. Bring to a boil over medium-high heat, whisking constantly. Cook until thickened, about 1 minute. Whisk in chocolate; cook until chocolate has melted, about 1 minute.\r\n\r\nDivide evenly among six 4-ounce cups. To prevent a skin from forming, press plastic wrap onto surface of pudding. Refrigerate until set, at least 1 hour and up to overnight. Serve garnished with chocolate shavings and cinnamon sticks.",
	"ingredients": [
	"3 tablespoon cornstarch\r",
	"6 tablespoon light-brown sugar\r",
	"3 tablespoon unsweetened Dutch-process cocoa powder\r",
	"1\/2 teaspoon ground cinnamon\r",
	"1\/4 teaspoon salt\r",
	"2 1\/2 cup skim milk\r",
	"1\/2 cup evaporated skim milk\r",
	"4 ounce bittersweet chocolate\r",
	"White- and milk-chocolate, shavings, for garnish\r",
	"Cinnamon sticks, for garnish"
	],
	"tags": [
	"chocolate",
	"pudding",
	"dessert",
	"untried"
	]
	},
	"id147": {
	"id": "id147",
	"name": "Creepy crawly cake",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 2400,
	"waittime": 3300,
	"cooktime": 1500,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 350F. Make the cake: Coat two 9-inch cake pans with cooking spray. Line bottoms with parchment, and coat with spray. Dust with all-purpose flour, tapping out excess. Whisk together flours, baking soda, and 3\/4 teaspoon salt.\r\n2. Beat butter and sugar with a mixer on medium0high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Beat in melted chocolate. Divide batter between pans, and smooth tops using an offset spatula.\r\n3. Bake cakes until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks, remove parchment, and let cool completely.\r\n4. Make the ganache: Bring cream to a gentle simmer in a small saucepan over medium-high heat. Pour over chopped chocolates and butter in a bowl. Let stand for 5 minutes. Whisk until smooth and shiny. Let stand until thickened, about 40 minutes. Transfer 1 3\/4 cups ganache to a bowl, and fold in malt balls; reserve remaining ganache.\r\n5. Transfer 1 cake to a serving platter (top side up). Spread ganache-malt ball filling on top, and top with remaining cake (top side up). Refrigerated until set, about 15 minutes. Cut a large wedge from cake to serve on another plate. Pour remaining ganache (reheat if necessary) over cake and wedge, and let drip down sides and into cut center of cake. Garnish cake and platter with rubber cockroaches.\r\n\r\nStorage: Decorated cake can be refrigerated for up to 3 days, but the ganache with not be as shiny,. Bring to room temperature before serving.",
	"ingredients": [
	"Vegetable oil cooking spray\r",
	"1 cup all-purpose flour, plus more for pans\r",
	"1 cup cake flour, not self rising\r",
	"1 tsp baking soda\r",
	"Salt\r",
	"1 3\/4 stick unsalted butter, 14 tablespoons total, room temperature\r",
	"1 1\/3 cup sugar\r",
	"3 large eggs\r",
	"1 1\/2 tsp pure vanilla extract\r",
	"1 cup low-fat buttermilk\r",
	"5 ounce semisweet chocolate, melted and cooled\r",
	"<hr>\r",
	"2 cup heavy cream\r",
	"8 oz semisweet chocolate, chopped\r",
	"8 oz bittersweet chocolate, chopped\r",
	"1 tbsp unsalted butter\r",
	"1 1\/2 cup chocolate malt balls, coarsely chopped\r",
	"garnish, rubber cockroaches (fakebugs.com)"
	],
	"tags": [
	"cake",
	"halloween",
	"dessert",
	"chocolate",
	"untried"
	]
	},
	"id148": {
	"id": "id148",
	"name": "Blood orange cocktails",
	"source": "Martha Stewart Living Oct 2011",
	"preptime": 600,
	"waittime": 1800,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine blood orange juice and liqueur in a large pitcher. Refrigerate for at least 30 minutes. Pour into test tubes (indigo.com) or small glasses.\r\n\r\nMake ahead: Cocktails can be refrigerated in pitcher overnight. Stir before using.",
	"ingredients": [
	"1 1\/2 cup fresh blood orange juice, from 7-8 blood oranges, chilled\r",
	"6 tablespoon Solerno or other blood orange liqueur"
	],
	"tags": [
	"drink",
	"alcohol",
	"halloween",
	"untried"
	]
	},
	"id150": {
	"id": "id150",
	"name": "Japanese style grilled salmon",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/cooking-live\/japanese-style-grilled-salmon-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Season salmon with salt and set aside.\r\n\r\nCombine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.\r\n\r\nTo serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.",
	"ingredients": [
	"4 (5-ounce) salmon fillets\r",
	"1\/2 teaspoon salt\r",
	"<hr>\r",
	"1\/4 cup soy sauce\r",
	"1\/4 cup sake or dry white wine, sake is preferred\r",
	"1\/4 cup mirin\r",
	"2 tablespoon sugar\r",
	"2 green onions, chopped\r",
	"3 tablespoon ginger, chopped\r",
	"1 small lemon, thinly sliced\r",
	"4 servings [Soba Noodle Salad](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id255)"
	],
	"tags": [
	"salmon",
	"japanese",
	"main"
	]
	},
	"id151": {
	"id": "id151",
	"name": "Dang cold Asian noodle salad",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/guy-fieri\/dang-cold-asian-noodle-salad-recipe\/index.html",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 2362,
	"fat": 113,
	"satfat": 16,
	"carbs": 300,
	"fiber": 14,
	"sugar": 17,
	"protein": 72,
	"instructions": "In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.\r\n\r\nIn a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.\r\n\r\nGarnish with sesame seeds and peanuts.",
	"ingredients": [
	"12 oz soba noodles\r",
	"1 tsp sesame oil\r",
	"1 tsp hot chili oil\r",
	"1 tbsp hoisin sauce\r",
	"2 tbsp rice wine vinegar\r",
	"3 tbsp soy sauce\r",
	"5 tbsp extra-virgin olive oil\r",
	"<hr>\r",
	"1 carrot, thinly sliced or julienned\r",
	"2 stalk celery, thinly sliced or julienned\r",
	"5 green onions, bottom 4 inches, thinly sliced\r",
	"1 cup thinly sliced napa cabbage\r",
	"1\/2 red bell pepper, thinly sliced or julienned\r",
	"3 tablespoon cilantro, minced\r",
	"3 tablespoon sesame seeds, toasted, for garnish\r",
	"4 tablespoon unsalted peanuts, for garnish"
	],
	"tags": [
	"soba",
	"noodle",
	"salad",
	"main"
	]
	},
	"id156": {
	"id": "id156",
	"name": "Grilled salmon gyros",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/guy-fieri\/grilled-salmon-gyros-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.\r\n\r\nCombine all of the tomatoes and onions ingredients in a large bowl and set aside until ready to assemble the gyros.\r\n\r\nCombine all of the ingredients for the dill cucumber sauce in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.\r\n\r\nPreheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.\r\n\r\nRemove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.\r\n\r\nPut the pita bread on grill to heat through.\r\n\r\nServe by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.",
	"ingredients": [
	"2 teaspoon oregano, chopped\r",
	"1 clove garlic, mashed into paste with pinch kosher salt\r",
	"1 teaspoon freshly cracked black pepper\r",
	"3 tablespoon grapeseed oil\r",
	"1\/2 teaspoon hot pepper flakes\r",
	"1 teaspoon lemon zest\r",
	"4 tablespoon lemon juice\r",
	"4 (6-ounce) fresh skinless salmon fillets (wild preferred)\r",
	"8 pita breads\r",
	"2 cup iceberg lettuce (optional), shredded\r",
	"<hr>\r",
	"3 cup tomatoes, seeded and diced\r",
	"3\/4 cup red onion, quartered and thinly sliced\r",
	"1 teaspoon garlic paste\r",
	"1 teaspoon balsamic vinegar\r",
	"1\/2 teaspoon lemon zest\r",
	"2 tablespoon lemon juice\r",
	"1 teaspoon oregano, chopped\r",
	"1\/2 teaspoon freshly cracked black pepper\r",
	"1\/2 teaspoon kosher salt\r",
	"1 1\/2 tablespoon grapeseed oil\r",
	"<hr>\r",
	"1 cup Greek yogurt\r",
	"1 1\/2 cup English cucumber, peeled, seeded, finely diced\r",
	"1 1\/2 tablespoon dill, chopped\r",
	"1 1\/2 tablespoon garlic, minced\r",
	"1 teaspoon lemon zest\r",
	"1 tablespoon lemon juice\r",
	"1\/2 teaspoon freshly cracked black pepper\r",
	"1\/2 teaspoon kosher salt"
	],
	"tags": [
	"salmon",
	"greek",
	"main"
	]
	},
	"id157": {
	"id": "id157",
	"name": "Homemade ponzu sauce",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/emeril-live\/grilled-salmon-sushi-rice-bowl-recipe\/index.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month.",
	"ingredients": [
	"1 lemon, zested\r",
	"1\/2 cup mirin\r",
	"1\/2 cup fresh lemon juice\r",
	"6 tablespoon soy sauce\r",
	"1\/2 cup sugar\r",
	"1 tablespoon green onion, minced"
	],
	"tags": [
	"sauce",
	"asian",
	"components"
	]
	},
	"id158": {
	"id": "id158",
	"name": "Sushi rice",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/emeril-live\/grilled-salmon-sushi-rice-bowl-recipe\/index.html",
	"preptime": 300,
	"waittime": 600,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain.\r\n\r\nPlace the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes.\r\n\r\nIn a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat.\r\n\r\nTurn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours.\r\n\r\nYield: about 4 cups",
	"ingredients": [
	"2 cup short-grain rice\r",
	"2 cup water\r",
	"1\/4 cup rice vinegar\r",
	"2 1\/2 tablespoon sugar\r",
	"1 tablespoon mirin\r",
	"3\/4 teaspoon salt"
	],
	"tags": [
	"rice",
	"japanese",
	"sides",
	"components"
	]
	},
	"id159": {
	"id": "id159",
	"name": "Grilled salmon sushi rice bowl",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/emeril-live\/grilled-salmon-sushi-rice-bowl-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3\/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.\r\n\r\nMeanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.\r\n\r\nIn a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.\r\n\r\nTo serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1\/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.",
	"ingredients": [
	"1 tablespoon wasabi powder\r",
	"2 tablespoon water\r",
	"4 servings [Homemade Ponzu Sauce](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id157)",
	"1\/4 cup sake\r",
	"2 tablespoon grated ginger\r",
	"<hr>",
	"1 pound center-cut salmon fillet, cut into 4 equal pieces\r",
	"12 ounce asparagus, ends trimmed\r",
	"2 tablespoon vegetable oil\r",
	"<hr>",
	"4 teaspoon sesame seeds\r",
	"4 servings [Sushi Rice](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id158)",
	"2 teaspoon sesame oil\r",
	"3 green onions, chopped\r",
	"1 avocado, pitted, peeled, and cut into 1\/2-inch cubes\r",
	"1 English cucumber, cut into matchstick-sized strips\r",
	"1\/4 cup sliced pickled ginger"
	],
	"tags": [
	"japanese",
	"salmon",
	"main"
	]
	},
	"id161": {
	"id": "id161",
	"name": "Roasted cauliflower and white beans",
	"source": "Adapted from Roast Chicken with Cauliflower and White Beans in Everyday Food Nov 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 1,
	"comments": "can swap broccoli for cauliflower and chickpeas for the beans",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 450F. On a rimmed baking sheet, toss cauliflower with 1\/2 of the oil. Season with salt and pepper. Roast for 15-20 minutes. In a small bowl, combine remaining oil, panko, cheese, and rosemary.\r\n\r\nRemove sheet from oven. Add beans, lemon zest, and red-pepper flakes to cauliflower, sprinkle with panko mixture and roast until panko is golden brown, about 5-7 minutes.",
	"ingredients": [
	"1 1\/2 cup cauliflower florets\r",
	"1 tsp extra-virgin olive oil\r",
	"Salt and pepper\r",
	"1\/4 cup panko\r",
	"1 tbsp Parmesan, finely grated\r",
	"1 1\/4 tsp fresh rosemary, finely chopped\r",
	"1\/2 cup cannellini beans, rinsed and drained\r",
	"1 tsp lemon zest\r",
	"1\/4 tsp red-pepper flakes"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id163": {
	"id": "id163",
	"name": "Shrimp and cabbage stir fry",
	"source": "Food Network Magazine Sept 2011",
	"preptime": 600,
	"waittime": 600,
	"cooktime": 420,
	"servings": 4,
	"comments": "",
	"calories": 1048,
	"fat": 40,
	"satfat": 4,
	"carbs": 40,
	"fiber": 8,
	"sugar": 0,
	"protein": 128,
	"instructions": "1. Whisk egg white, 1 tbsp potato starch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar, and the remaining 1 tablespoon soy sauce and 2 teaspoons potato starch in a small bowl, the whisk in the chicken broth. Set aside.\r\n\r\n2. Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through,a bout 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.\r\n\r\n3. Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.",
	"ingredients": [
	"1 large egg white\r",
	"1 tbsp potato starch\r",
	"1 tsp soy sauce\r",
	"1 1\/4 lb medium shrimp, peeled and deveined\r",
	"<hr>\r",
	"2 tsp potato starch\r",
	"1 tbsp soy sauce\r",
	"2 tsp hoisin sauce\r",
	"1 1\/2 tsp rice wine vinegar\r",
	"1\/2 cup chicken broth, or water\r",
	"<hr>\r",
	"2 tbsp vegetable oil\r",
	"4 green onions, cut into 1\/2-inch pieces, white and green parts separated\r",
	"1 tbsp ginger, finely grated\r",
	"1 clove garlic, finely grated\r",
	"1 lb Napa cabbage, about 1\/2 head=1 lb, cut into 1-inch pieces\r",
	"Cooked rice, for serving (optional)"
	],
	"tags": [
	"stir_fry",
	"main",
	"shrimp"
	]
	},
	"id164": {
	"id": "id164",
	"name": "Avocado feta dip",
	"source": "Food Network Magazine Sept 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 360,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cook onion and jalapeno in olive oil 6 minutes. Puree with remaining ingredients and season with salt to taste.\r\n\r\nServe with toasted bread and vegetable sticks.",
	"ingredients": [
	"1\/2 red onion, diced\r",
	"1 jalapeno, seeded and diced\r",
	"extra-virgin olive oil\r",
	"1 avocado, diced\r",
	"1 cup cilantro\r",
	"3\/4 cup feta, crumbled\r",
	"1\/4 cup lemon juice\r",
	"3 tbsp vegetable oil\r",
	"salt"
	],
	"tags": [
	"dip",
	"appetizer",
	"untried"
	]
	},
	"id167": {
	"id": "id167",
	"name": "Herb crusted salmon with spinach salad",
	"source": "http:\/\/www.marthastewart.com\/315091\/herb-crusted-salmon-with-spinach-salad?czone=food\/fish-and-shellfish\/fish-varieties&center=344318&gallery=275293&slide=261365",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "For 2 people, try 9 minutes.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and oil; season with salt and pepper. Pulse until coarse crumbs form.\r\n\r\nPlace salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.\r\n\r\nMeanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.",
	"ingredients": [
	"1\/2 cup breadcrumbs\r",
	"1 cup fresh parsley\r",
	"1 tablespoon olive oil\r",
	"Coarse salt and ground pepper\r",
	"4 salmon fillets, skinless (6 ounces each)\r",
	"2 tablespoon Dijon mustard\r",
	"<hr>\r",
	"1 tablespoon olive oil\r",
	"3 tablespoon fresh lemon juice\r",
	"5 ounce baby spinach\r",
	"1\/2 medium red onion, thinly sliced"
	],
	"tags": [
	"salmon",
	"spinach",
	"main"
	]
	},
	"id169": {
	"id": "id169",
	"name": "Chocolate-Hazelnut Icebox Cake",
	"source": "Pampered Chef",
	"preptime": 1200,
	"waittime": 28800,
	"cooktime": 0,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. For filling, combine chocolate hazelnut spread and liqueur in Stainless (4-qt.\/4-L) \r\nMixing Bowl; beat on medium speed of electric mixer until well blended. Gradually add \r\ncream; increase speed to medium-high and continue beating just until very soft peaks \r\nform (do not overbeat). \r\n2. For cake, arrange four and a half of the crackers in a single layer in Square Baking Pan; \r\ntop with 1 cup (250 mL) of the hazelnut filling. Spread filling to edges with Small \r\nSpreader; repeat layers three more times, ending with all of the remaining filling. (There \r\nwill be more filling on top than in the inner layers.) Cover and refrigerate at least 8 hours \r\nor overnight. \r\n3. When ready to serve, prepare hazelnut cream. Beat cream on medium-high speed of \r\nmixer in Stainless (2-qt.\/2-L) Mixing Bowl until soft peaks form. Add liqueur and \r\npowdered sugar; continue beating until stiff peaks form. \r\n4. Sprinkle cake with cocoa powder using Flour\/Sugar Shaker; cut into servings. Top each \r\nserving with hazelnut cream and garnish with hazelnuts and Chocolate Flowers, if desired.\r\n\r\nCook\u2019s Tips: For Chocolate Flowers, place 1\/2 cup (125 mL) semi-sweet chocolate morsels into \r\nSmall Micro-Cooker\u00ae; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring\r\nevery 20 seconds. Pour melted chocolate into resealable plastic bag; twist to secure. Cut a small \r\ntip off corner of bag to allow chocolate to flow through. For three-dimensional design, cut 12 \r\npieces of Parchment Paper into 21\/2 x 3-in. (6 x 7.5-cm) squares; fold in half. Fit parchment in \r\nwells of Muffin Pan. Pipe chocolate flower on Parchment Paper; refrigerate 15 minutes or until \r\nset. ",
	"ingredients": [
	"1 1\/2 cup chocolate hazelnut spread\r",
	"1\/3 cup hazelnut-flavored liqueur\r",
	"2 cup heavy whipping cream\r",
	"18 whole chocolate graham crackers, (about 5 x 2-in.\/13 x 5-cm rectangles), divided\r",
	"2 tbsp unsweetened cocoa powder, for dusting\r",
	"<hr>\r",
	"1\/2 cup heavy whipping cream\r",
	"2 tbsp hazelnut-flavored liqueur\r",
	"2 tbsp powdered sugar\r",
	"Cocoa powder, for garnish\r",
	"Hazelnuts, toasted and chopped for garnish\r",
	"1\/2 cup semi-sweet chocolate chips, for Chocolate Flower garnishes"
	],
	"tags": [
	"cake",
	"chocolate",
	"dessert",
	"untried"
	]
	},
	"id170": {
	"id": "id170",
	"name": "Smoky Yukon Gold Potato Chowder",
	"source": "Pampered Chef",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Cut leeks in half lengthwise; thinly slice crosswise. Rinse in a colander to remove dirt.\r\n \r\n2. Melt butter in large pot over medium heat. Add leeks, onion, pressed garlic and \r\npaprika to pot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring \r\noccasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 \r\nminutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or \r\nuntil heated through. Remove pot from heat; cool 5 minutes.\r\n\r\n3. Blend soup until smooth.\r\n\r\n4. Stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired. ",
	"ingredients": [
	"2 large leeks, white and light green parts only \r",
	"1 tbsp salted butter \r",
	"1 medium onion, finely chopped chopped \r",
	"3 garlic cloves, pressed \r",
	"1 1\/2 tsp smoked paprika \r",
	"2 lb Yukon gold potatoes, peeled and diced\r",
	"4 cup unsalted chicken stock\r",
	"1 can no-salt-added Great Northern beans, drained and rinsed \r",
	"1 1\/2 cup 2% milk \r",
	"3 oz extra sharp white cheddar cheese, shredded \r",
	"1\/2 tsp salt \r",
	"1\/2 tsp coarsely ground black pepper \r",
	"6 tbsp reduced-fat sour cream \r",
	"Fresh chives, chopped for garnish"
	],
	"tags": [
	"soup",
	"main",
	"untried"
	]
	},
	"id171": {
	"id": "id171",
	"name": "Orecchiette with roasted cauliflower",
	"source": "The Vegetarian Table - Pampered Chef",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 3060,
	"fat": 120,
	"satfat": 54,
	"carbs": 348,
	"fiber": 36,
	"sugar": 0,
	"protein": 96,
	"instructions": "Cook pasta according to package directions, omitting salt and oil. Carefully remove 1\/2 cup (for 4 servings) of the cooking water for later use. Drain pasta and set aside.\r\n\r\nMeanwhile, combine bread crumbs, oil and pressed garlic cloves in microwave-safe bowl. Microwave, uncovered, on high 1-2 minutes or until light golden brown, stirring every 30 seconds. Stir in parsley; set aside.\r\n\r\nCut cauliflower into small florets and onion into 1\/2-in wedges. Spritz medium skillet with olive oil. Heat over medium-high heat until hot, then add cauliflower and onion, and season with salt. Cook 3-4 minutes or until cauliflower is golden brown on all sides, stirring occasionally.\r\n\r\nStir in remaining 1 tbsp oil, remaining pressed garlic cloves, wine, and pepper flakes; bring to a boil. Cook 2-3 minutes or until wine is reduced by half. \r\n\r\nAdd pasta, reserved cooking water, cheeses, black pepper, and remaining 1tsp salt; mix well. Remove skillet from heat, add spinach and tomatoes, stir until spinach wilts. Cover and let stand 10 minutes or until spinach is wilted and sauce is thickened, stirring once halfway through. Top each serving with bread crumb mixture and additional parmesan cheese.",
	"ingredients": [
	"8 oz dried orecchiette pasta\r",
	"<hr>\r",
	"1\/2 cup panko\r",
	"1 tbsp olive oil\r",
	"1 garlic cloves, pressed\r",
	"1\/4 cup fresh parsley, chopped\r",
	"<hr>\r",
	"3 cup cauliflower, cut into small florets\r",
	"1 medium red onion\r",
	"1\/4 tsp salt\r",
	"<hr>",
	"1 tbsp olive oil\r",
	"5 garlic cloves\r",
	"1 1\/2 cup dry white wine\r",
	"1\/4 tsp red pepper flakes\r",
	"<hr>\r",
	"1 tsp salt\r",
	"1\/3 cup mascarpone cheese\r",
	"2 oz Parmesan cheese, grated\r",
	"1\/2 tsp ground black pepper\r",
	"2 roma tomato, diced\r",
	"5 cup baby spinach"
	],
	"tags": [
	"vegetarian",
	"pasta",
	"main"
	]
	},
	"id172": {
	"id": "id172",
	"name": "Salsa fresca",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/salsa-fresca-recipe\/index.html",
	"preptime": 600,
	"waittime": 900,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving. Yields 2 cups.",
	"ingredients": [
	"4 tomatoes, chopped\r",
	"1\/4 red onion, chopped\r",
	"1 jalapeno, minced\r",
	"8 sprig cilantro, chopped\r",
	"3 garlic cloves, minced\r",
	"1 lime, juiced\r",
	"1\/4 cup olive oil\r",
	"1\/2 teaspoon salt"
	],
	"tags": [
	"salsa",
	"mexican",
	"appetizer",
	"dip"
	]
	},
	"id173": {
	"id": "id173",
	"name": "Black bean salad with chipotle honey dressing",
	"source": "Whole Foods",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1440,
	"fat": 44,
	"satfat": 6,
	"carbs": 208,
	"fiber": 72,
	"sugar": 24,
	"protein": 64,
	"instructions": "Mix all ingredients, toss with dressing.",
	"ingredients": [
	"4 servings [chipotle honey vinaigrette](https:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id258)",
	"<hr>\r",
	"2 avocados, diced\r",
	"2 can black beans, rinsed and drained\r",
	"1 cup grape tomatoes, halved\r",
	"2 cup cooked rice\r",
	"1 red bell pepper, chopped\r",
	"1\/2 cup pumpkin seeds, toasted"
	],
	"tags": [
	"salad",
	"beans",
	"vegetarian",
	"main"
	]
	},
	"id174": {
	"id": "id174",
	"name": "Linguine with asparagus and egg",
	"source": "Everyday Food April 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 1976,
	"fat": 64,
	"satfat": 32,
	"carbs": 272,
	"fiber": 20,
	"sugar": 0,
	"protein": 84,
	"instructions": "Cook pasta. Meanwhile, toss chopped asparagus with oil, salt, pepper, and whatever other seasoning you desire. Roast at 450F for 8 minutes.\r\n\r\nWhen pasta is done, drain it, reserving some pasta water. Return it to the pot, and add butter, parmesan, and enough pasta water to make a thin sauce. Also add asparagus.\r\n\r\nFry eggs over easy. Dish the pasta, and top with egg and a little more parmesan.",
	"ingredients": [
	"3\/4 lb linguine, or fettuccine\r",
	"3 tbsp unsalted butter\r",
	"1\/4 cup parmesan, grated, about 1\/2 oz=1\/4 cup\r",
	"1 bunch thin asparagus (about 1 pound=1 bunch), trimmed to bite-size\r",
	"4 large eggs"
	],
	"tags": [
	"pasta",
	"vegetarian",
	"egg",
	"main"
	]
	},
	"id175": {
	"id": "id175",
	"name": "Spanakopita",
	"source": "Everyday Food April 2011",
	"preptime": 2400,
	"waittime": 900,
	"cooktime": 1800,
	"servings": 8,
	"comments": "",
	"calories": 3104,
	"fat": 168,
	"satfat": 40,
	"carbs": 328,
	"fiber": 40,
	"sugar": 0,
	"protein": 88,
	"instructions": "1. Preheat oven to 400F. With a pasry brush, brush bottom and sides of a 9x13-inch baking dish with oil. In a large skillet, heat 1\/4 cup (for 8 servings) water over medium-high. Working in batches, add spinach and cook, tossing, until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible. Return skillet to heat and add 1 tablespoon oil (for 8 servings). Add leeks and cook until softened, about 8 minutes. Stir in garlic, season with salt and pepper, and cook until fragrant about 1 minute. Stir in nutmeg. Transfer spinach and leek mixture to a food processor; pulse until coarsely chopped.\r\n\r\n2. Cut phyllo sheets to fit baking dish. Place 1 sheet in dish (keeping remaining sheets covered with a damp towel) and brush lightly with oil. Stack 7 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle the feta on top. Add 8 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and feta. Top with remaining 8 phyllo sheets, brushing each with oil.\r\n\r\n3. Bake until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares. Serve warm or at room temperature.",
	"ingredients": [
	"1\/2 cup extra-virgin olive oil, plus more for baking dish\r",
	"3 1\/2 lb spinach, trimmed and washed\r",
	"1 3\/4 lb leeks, white and green parts only, halved lengthwise, rinsed well, and sliced crosswise\r",
	"2 garlic cloves, minced\r",
	"salt and pepper\r",
	"1\/4 tsp ground nutmeg\r",
	"24 sheets frozen phyllo dough, from a 16 oz package, thawed\r",
	"3\/4 cup crumbled feta, about 4 oz=3\/4 cup"
	],
	"tags": [
	"greek",
	"appetizer",
	"vegetarian",
	"untried"
	]
	},
	"id176": {
	"id": "id176",
	"name": "Coffee, hazelnut, and banana granola",
	"source": "Everyday Food April 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 10,
	"comments": "",
	"calories": 2460,
	"fat": 140,
	"satfat": 40,
	"carbs": 260,
	"fiber": 40,
	"sugar": 0,
	"protein": 60,
	"instructions": "Preheat oven to 300F. \r\n\r\nIn a large bowl, combine oats and nuts. In a small saucepan, combine butter, brown sugar, espresso, water, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined). \r\n\r\nPour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on a sheet on a wire rack, 20 minutes, then stir in banana chips.\r\n\r\nStore in airtight containers at room temperature, up to 3 weeks.\r\n\r\nMakes about 5 cups, each serving is 1\/2 cup.",
	"ingredients": [
	"3 cup rolled oats, not quick-cooking\r",
	"1 cup raw hazelnuts\r",
	"1\/4 cup unsalted butter, cut into pieces\r",
	"1\/3 cup brown sugar, packed\r",
	"4 tsp instant espresso powder\r",
	"3 tbsp water\r",
	"1\/2 tsp salt\r",
	"1 cup dried banana chips"
	],
	"tags": [
	"breakfast",
	"granola"
	]
	},
	"id177": {
	"id": "id177",
	"name": "Cherry lime granola",
	"source": "Everyday Food April 2011",
	"preptime": 300,
	"waittime": 1200,
	"cooktime": 1800,
	"servings": 10,
	"comments": "",
	"calories": 2500,
	"fat": 120,
	"satfat": 20,
	"carbs": 320,
	"fiber": 40,
	"sugar": 0,
	"protein": 60,
	"instructions": "Preheat oven to 300F. In a large bowl, combine oats and nuts. In a small saucepan, combine butter, agave nectar, lime zest, juice, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined). Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on a sheet on a wire rack, 20 minutes, then stir in dried cherries.\r\n\r\nStore in airtight containers at room temperature, up to 3 weeks.\r\n\r\nMakes about 5 cups, each serving is 1\/2 cup.",
	"ingredients": [
	"3 cup rolled oats, not quick-cooking\r",
	"1 cup almonds, raw\r",
	"1\/4 cup unsalted butter, cut into pieces\r",
	"1\/3 cup agave nectar\r",
	"1 tbsp lime zest\r",
	"1\/4 cup lime juice, about 2 limes\r",
	"1\/2 tsp salt\r",
	"1 cup dried tart cherries, or cranberries"
	],
	"tags": [
	"granola",
	"breakfast"
	]
	},
	"id181": {
	"id": "id181",
	"name": "Creamy artichoke dip",
	"source": "Everyday Food April 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.\r\n\r\nMakes 2 cups.",
	"ingredients": [
	"3 cup day-old bread, crusts removed and torn into 2-inch pieces\r",
	"2 anchovy fillets, drained\r",
	"1 box frozen artichoke hearts, 9oz, thawed and drained\r",
	"1\/2 tsp sugar\r",
	"2\/3 cup extra-virgin olive oil\r",
	"3 tbsp fresh lemon juice\r",
	"salt and pepper\r",
	"chives, chopped, for serving"
	],
	"tags": [
	"dip",
	"appetizer",
	"untried"
	]
	},
	"id182": {
	"id": "id182",
	"name": "Simple lemon cake",
	"source": "Everyday Food April 2011",
	"preptime": 1200,
	"waittime": 4800,
	"cooktime": 2400,
	"servings": 10,
	"comments": "",
	"calories": 3600,
	"fat": 160,
	"satfat": 100,
	"carbs": 550,
	"fiber": 20,
	"sugar": 0,
	"protein": 50,
	"instructions": "1. Preheat oven to 400F. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain and transfer to food processor. Add butter and process until smooth, scraping down bowl as needed. Add granulated sugar, eggs, and yolks and process to combine; transfer to a large bowl.\r\n\r\n2. In a medium bowl, whisk together flour, baking powder, and 1\/2 tsp salt. Measure milk in a liquid-measuring cup and add vanilla. In two additions, add flour mixture to lemon mixture, alternating with milk.\r\n\r\n3. Transfer batter to pan and smooth top. Bake until cake is golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack, 1 hour. (Store cooled cake, tightly wrapped in plastic, at room temperature up to 1 day.) Dust with confectioners' sugar and serve with raspberries and cream, if desired.",
	"ingredients": [
	"3\/4 cup unsalted butter, room temperature, plus more for pan\r",
	"2 cup all-purpose flour, plus more for pan\r",
	"3\/4 pound lemons, about 4, ends removed, cut into thin slices\r",
	"coarse salt\r",
	"2 cup granulated sugar\r",
	"2 large eggs\r",
	"2 egg yolks\r",
	"1 tsp baking powder\r",
	"2\/3 cup whole milk\r",
	"2 tsp vanilla extract\r",
	"confectioners' sugar, for dusting\r",
	"raspberries (optional), for serving\r",
	"whipped cream (optional), for serving"
	],
	"tags": [
	"cake",
	"dessert",
	"untried"
	]
	},
	"id183": {
	"id": "id183",
	"name": "Gooey layered everything bars",
	"source": "Everyday Food April 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 18,
	"comments": "",
	"calories": 6012,
	"fat": 342,
	"satfat": 180,
	"carbs": 720,
	"fiber": 54,
	"sugar": 0,
	"protein": 90,
	"instructions": "1. Preheat oven to 375F. Line a 9x13-inch baking dish with parchment paper, leaving overhang on short sides; lightly coat paper with cooking spray. In a food processor, pulse together butter, confectioners' sugar, flour and salt until mixture resembles coarse meal. Add oats and pulse until just combined. Press dough evenly into bottom of dish and bake until lightly browned and firm, about 20 minutes.\r\n\r\n2. Scatter chocolate chips, walnuts, and raisins on top of crust. Drizzle with condensed milk and top with coconut. Bake until coconut is golden, about 20 minutes. Let cool completely in dish on a wire rack before cutting into 18 squares.\r\n\r\nStore in an airtight container, at room temperature up to 3 days.",
	"ingredients": [
	"nonstick cooking spray\r",
	"3\/4 cup unsalted butter, cut into small pieces\r",
	"1\/2 cup confectioners' sugar\r",
	"1 1\/2 cup all-purpose flour\r",
	"1\/2 tsp coarse salt\r",
	"3\/4 cup rolled oats, not quick-cooking\r",
	"1 cup semisweet chocolate chips, 6 ounces\r",
	"1 cup walnut, broken and toasted\r",
	"1\/2 cup raisins\r",
	"1 14oz can condensed milk\r",
	"2 cup sweetened shredded coconut, 7 ounces"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id184": {
	"id": "id184",
	"name": "Chili Lemon Cauliflower",
	"source": "Everyday Food April 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 480,
	"servings": 4,
	"comments": "",
	"calories": 168,
	"fat": 0,
	"satfat": 0,
	"carbs": 44,
	"fiber": 20,
	"sugar": 0,
	"protein": 12,
	"instructions": "Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower, cover, and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with zest, juice, and red pepper. Season with salt and pepper. Serve warm or at room temperature.",
	"ingredients": [
	"1 large head cauliflower, cut into florets\r",
	"1 tbsp lemon zest\r",
	"2 tbsp lemon juice\r",
	"1\/4 tsp red pepper flakes\r",
	"salt and pepper"
	],
	"tags": [
	"sides",
	"untried"
	]
	},
	"id185": {
	"id": "id185",
	"name": "Pecan molasses granola",
	"source": "Everyday Food Oct 2011",
	"preptime": 600,
	"waittime": 1800,
	"cooktime": 1500,
	"servings": 10,
	"comments": "",
	"calories": 2700,
	"fat": 160,
	"satfat": 40,
	"carbs": 300,
	"fiber": 40,
	"sugar": 0,
	"protein": 60,
	"instructions": "Preheat oven to 325F. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.\r\n\r\nStore in airtight container at room temperature up to 3 weeks.\r\n\r\nEach serving is 1\/2 cup.",
	"ingredients": [
	"1\/3 cup unsulfured molasses, not blackstrap\r",
	"2 tbsp vegetable oil\r",
	"1\/2 tsp ground cinnamon\r",
	"1\/2 tsp coarse salt\r",
	"3 cup rolled oats (not quick cooking)\r",
	"1 cup shredded coconut\r",
	"1 cup pecans, roughly chopped"
	],
	"tags": [
	"breakfast",
	"granola"
	]
	},
	"id187": {
	"id": "id187",
	"name": "Salmon and potatoes in tomato sauce",
	"source": "Everyday Food Oct 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2160,
	"servings": 4,
	"comments": "",
	"calories": 2224,
	"fat": 123,
	"satfat": 22,
	"carbs": 106,
	"fiber": 25,
	"sugar": 33,
	"protein": 172,
	"instructions": "In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. \r\n\r\nAdd tomatoes and juice; cook until liquid is slightly reduced, 10 minutes.\r\n\r\nAdd potatoes, olives, and 1\/2 cup water (for 4 servings) to skillet with tomato sauce. Partially cover and cook until potatoes are almost tender, 8 minutes. \r\n\r\nStir in parsley. Season salmon with salt and pepper; nestly among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.\r\n\r\nIf cooking for 2 servings, reduce the cook times of all phases by 2 minutes.",
	"ingredients": [
	"2 tbsp extra-virgin olive oil\r",
	"1\/2 medium onion, diced small\r",
	"2 garlic cloves, minced\r",
	"1 28oz can diced tomatoes\r",
	"3\/4 lb small white potatoes, halved or quartered\r",
	"1\/2 cup Kalamata olives, pitted\r",
	"1\/4 cup fresh parsley, chopped\r",
	"4 salmon fillets, skin removed\r",
	"salt and pepper"
	],
	"tags": [
	"salmon",
	"main"
	]
	},
	"id190": {
	"id": "id190",
	"name": "Pear and chocolate brioche bread pudding",
	"source": "Everyday Food Oct 2011",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 3000,
	"servings": 8,
	"comments": "In place of brioche, you can use rustic white bread or challah.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.\r\n\r\nIn a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.\r\n\r\nBake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.",
	"ingredients": [
	"unsalted butter, room temperature for baking dish\r",
	"3 oz bittersweet chocolate, coarsely chopped\r",
	"7 oz brioche, cut into eight 1\/2 inch slices, halved diagonally\r",
	"1 1\/2 lb pears, such as Anjou or Barlett, firm but ripe, about 3, cored and very thinly sliced\r",
	"3 eggs\r",
	"3 egg yolks\r",
	"1 1\/2 cup whole milk\r",
	"1 1\/4 cup heavy cream\r",
	"1\/2 cup brown sugar, packed\r",
	"1 tsp ground cinnamon\r",
	"1\/4 tsp fine salt\r",
	"1 tbsp sanding sugar"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id191": {
	"id": "id191",
	"name": "Potato hash with spinach and eggs",
	"source": "Everyday Food Oct 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.\r\n\r\nIn skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook for 5 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 6-8 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.",
	"ingredients": [
	"3\/4 lb small white potatoes, cut into 1\/2-inch pieces\r",
	"coarse salt\r",
	"3 tbsp unsalted butter\r",
	"1 medium yellow onion, diced small\r",
	"1 red bell pepper, seeded and diced small\r",
	"1\/2 tsp red-pepper flakes\r",
	"10 oz frozen chopped spinach, thawed and excess liquid squeezed out\r",
	"8 eggs\r",
	"1 oz grated Parmesan, about 1\/4 cup\r",
	"1 tbsp fresh parsley, chopped"
	],
	"tags": [
	"vegetarian",
	"breakfast"
	]
	},
	"id192": {
	"id": "id192",
	"name": "Brussels sprouts with maple and cayenne",
	"source": "Everyday Food Oct 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400F. On a rimmed baking sheet, toss brussels sprouts with olive oil and salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine maple syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat and roast 1 minute.",
	"ingredients": [
	"2 lb brussels sprouts, trimmed and halved lengthwise\r",
	"1 tbsp extra-virgin olive oil\r",
	"1 tsp extra-virgin olive oil\r",
	"coarse salt\r",
	"1 tbsp maple syrup\r",
	"1\/8 tsp cayenne pepper"
	],
	"tags": [
	"sides",
	"vegetables",
	"untried"
	]
	},
	"id193": {
	"id": "id193",
	"name": "Roasted sweet potatoes and bacon",
	"source": "Everyday Food Oct 2011",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400F. On a rimmed baking sheet, combine sweet potatoes, bacon, and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.",
	"ingredients": [
	"2 lb sweet potatoes, peele dna cut into 1 1\/2-inch pieces\r",
	"4 slices bacon, cut into 1\/2-inch pieces\r",
	"5 sprig thyme\r",
	"coarse salt and ground pepper"
	],
	"tags": [
	"sides",
	"untried"
	]
	},
	"id194": {
	"id": "id194",
	"name": "Salted chocolate milk",
	"source": "Food Network Magazine May 2011",
	"preptime": 300,
	"waittime": 1800,
	"cooktime": 300,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Make the chocolate syrup: combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.\r\n\r\n2. Spoon about 2.5 tbsp of the chocolate syrup into each glass. Add 1 1\/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolves.",
	"ingredients": [
	"1\/2 cup sugar\r",
	"1\/3 cup water\r",
	"1\/3 cup unsweetened cocoa powder\r",
	"1\/2 tsp vanilla extract\r",
	"6 cup cold milk\r",
	"Kosher salt"
	],
	"tags": [
	"drink",
	"chocolate",
	"untried"
	]
	},
	"id195": {
	"id": "id195",
	"name": "Marinated feta, spinach & poached egg salad",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 900,
	"waittime": 1200,
	"cooktime": 300,
	"servings": 4,
	"comments": "Try hard boiled egg if the salad will need to sit.",
	"calories": 1320,
	"fat": 64,
	"satfat": 24,
	"carbs": 128,
	"fiber": 16,
	"sugar": 0,
	"protein": 72,
	"instructions": "1. For vinaigrette, whisk together all ingredients. Combine half of the vinaigrette and feta in a small mixing bowl; let feta stand 20 minutes. Set aside remaining vinaigrette.\r\n2. Combine spinach, tomatoes, orange segments, onion and remaining vinaigrette in a large bowl; toss to coat.\r\n3. Bring 4 cups water and 1 tbsp red wine vinegar to a boil in 10-inch skillet; reduce heat to a gentle simmer. Crack one egg into a small prep bowl and gently add to water; repeat with remaining eggs. Carefully move a skimmer under eggs to prevent sticking. Cook 3-5 minutes or according to desired doneness. Remove eggs with skimmer to paper towel-lined plate.\r\n4. Remove feta from vinaigrette; discard vinaigrette. To serve, divide spinach mixture among serving plates. Top with feta and poached eggs; sprinkle with salt and black pepper. Serve with toasted breads slices.",
	"ingredients": [
	"1\/2 cup red wine vinegar\r",
	"6 tbsp fresh orange juice, see tip below\r",
	"3 tbsp olive oil\r",
	"2 tbsp fresh thyme, finely chopped\r",
	"2 tbsp fresh oregano, finely chopped\r",
	"2 tsp sugar\r",
	"4 garlic cloves, pressed\r",
	"1 tsp crushed red pepper flakes\r",
	"<hr>",
	"4 oz feta cheese, cut into 1\/2 inch cubes\r",
	"8 slices french bread, cut 1\/4 in thick, brushed with oil and toasted\r",
	"6 cup baby spinach\r",
	"1 cup grape tomatoes, halved\r",
	"2 medium oranges, cut into segments\r",
	"1\/4 small red onion, thinly sliced\r",
	"4 eggs\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp ground black pepper"
	],
	"tags": [
	"salad",
	"vegetarian",
	"main"
	]
	},
	"id196": {
	"id": "id196",
	"name": "Drop biscuits (Cook's Illustrated)",
	"source": "Cook's Illustrated Nov 2007",
	"preptime": 600,
	"waittime": 300,
	"cooktime": 720,
	"servings": 8,
	"comments": "Quick buttermilk substitute: 1 tbsp white vinegar or lemon juice in 1 cup milk",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Adjust oven rack to middle position and heat oven to 475\u00b0F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.\r\n\r\nAdd buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1\/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1\/4 inches in diameter and 1 1\/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1\/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.\r\n\r\nBrush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.",
	"ingredients": [
	"2 cup all-purpose flour\r",
	"2 teaspoon baking powder\r",
	"1\/2 teaspoon baking soda\r",
	"1 teaspoon sugar\r",
	"3\/4 teaspoon fine salt\r",
	"1 cup buttermilk, cold\r",
	"8 tablespoon unsalted butter, melted and cooled slightly (about 5 minutes)\r",
	"2 tablespoon unsalted butter, melted for brushing biscuits"
	],
	"tags": [
	"biscuits",
	"sides"
	]
	},
	"id197": {
	"id": "id197",
	"name": "Light ranch dressing",
	"source": "Food Network Magazine May 2011",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk together all ingredients in a bowl.",
	"ingredients": [
	"2\/3 cup buttermilk\r",
	"1\/4 cup mayonnaise\r",
	"2 tsp Worcestershire sauce\r",
	"1\/2 tsp onion powder\r",
	"1\/2 tsp dried onion flakes\r",
	"1\/4 tsp garlic powder\r",
	"1 tbsp fresh chives, chopped\r",
	"1 tbsp fresh dill, chopped\r",
	"1 tbsp fresh parsley, chopped\r",
	"1\/2 tsp salt\r",
	"1\/4 tsp ground pepper"
	],
	"tags": [
	"dressing",
	"components",
	"untried"
	]
	},
	"id198": {
	"id": "id198",
	"name": "Light Italian dressing",
	"source": "Food Network Magazine May 2011",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Rub the cut sides of the tomato along the coarse holes of a grater into a bowl, discard the skins.\r\n\r\n2. Whisk in 1\/4 cup water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, salt, and pepper to taste.",
	"ingredients": [
	"1 medium tomato, halved\r",
	"1 tbsp red wine vinegar\r",
	"1 tbsp fresh lemon juice\r",
	"2 tsp dijon mustard\r",
	"Pinch of sugar\r",
	"2 tbsp extra-virgin olive oil\r",
	"1\/2 small clove garlic, minced\r",
	"1\/8 tsp dried oregano\r",
	"1\/8 tsp dried basil\r",
	"1\/4 tsp salt\r",
	"Ground pepper"
	],
	"tags": [
	"dressing",
	"components",
	"untried"
	]
	},
	"id199": {
	"id": "id199",
	"name": "Chocolate banana ice cream pie",
	"source": "Food Network Magazine May 2011",
	"preptime": 1800,
	"waittime": 16800,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.\r\n\r\nSpread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.\r\n\r\nRemove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.",
	"ingredients": [
	"60 vanilla wafer cookies, about three-quarters of a 12-ounce box\r",
	"1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)\r",
	"1 stick unsalted butter, melted\r",
	"2 bananas\r",
	"1 pint vanilla ice cream\r",
	"1 pint chocolate ice cream\r",
	"1 cup heavy cream\r",
	"2 teaspoon confectioners' sugar"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id202": {
	"id": "id202",
	"name": "Salmon rillettes with tomato salad",
	"source": "Food Network Magazine May 2011",
	"preptime": 2400,
	"waittime": 3600,
	"cooktime": 900,
	"servings": 8,
	"comments": "May serve 6-8.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Prepare the salmon: Cook the shallot with the olive oil in a skillet over medium heat, 2 to 3 minutes. Season the salmon with salt and pepper; add to the skillet. Add the wine, cover and cook over low heat until opaque, 3 to 4 minutes per side. Transfer the salmon to a plate and let the pan juices simmer, 2 minutes. Let cool.\r\n\r\nPulse the smoked salmon and butter in a food processor to make a coarse paste. Flake in the cooked salmon; add the pan juices, lemon juice, nutmeg and 1\/4 teaspoon salt. Pulse until incorporated. Spoon into a bowl, cover and chill at least 1 hour.\r\n\r\nMake the salad: Toss the tomatoes, sugar and a pinch of salt in a bowl. In a separate bowl, whisk the vinegar, mustard and the 1\/2 teaspoon salt, then whisk in the olive oil. Whisk in the cream, tarragon and chives. Toss in the tomatoes and season with salt and pepper. Serve with the salmon rillettes and bread.",
	"ingredients": [
	"1 shallot, minced\r",
	"2 tablespoon extra-virgin olive oil\r",
	"1\/2 pound salmon fillet, skin removed, cut into 4 pieces\r",
	"1\/4 teaspoon Kosher salt \r",
	"Freshly ground pepper\r",
	"2 tablespoon dry white wine\r",
	"1\/4 pound smoked salmon\r",
	"1 stick unsalted butter, cut into pieces and softened\r",
	"1 tablespoon fresh lemon juice\r",
	"1\/4 teaspoon nutmeg, freshly grated\r",
	"<hr>\r",
	"1 pound grape tomatoes, halved\r",
	"1\/4 teaspoon sugar\r",
	"1\/2 teaspoon Kosher salt\r",
	"1 tablespoon red wine vinegar\r",
	"1 tablespoon dijon mustard\r",
	"1\/4 cup extra-virgin olive oil\r",
	"1\/4 cup heavy cream\r",
	"2 tablespoon fresh tarragon, chopped\r",
	"1 tablespoon fresh chives, chopped\r",
	"Freshly ground pepper\r",
	"Crusty bread, sliced, for serving"
	],
	"tags": [
	"salmon",
	"party",
	"main",
	"untried"
	]
	},
	"id203": {
	"id": "id203",
	"name": "Granitaville",
	"source": "Food Network Magazine May 2011",
	"preptime": 600,
	"waittime": 16200,
	"cooktime": 0,
	"servings": 4,
	"comments": "Unsure of serving size",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Boil water and sugar, stirring to dissolve the sugar, then remove from the heat and add lime juice, tequila, triple sec and salt. Let cool, then stir in grated lime zest and pour into a small glass baking dish; cover and freeze for about 4 hours before scraping with a fork. For the full effect, dip the rims of the serving bowls in equal parts sugar and kosher salt, and a pinch of lime zest. Garnish with lime slices.",
	"ingredients": [
	"2 1\/2 cup water\r",
	"1 cup sugar\r",
	"2\/3 cup lime juice\r",
	"1\/3 cup tequila\r",
	"5 tbsp triple sec\r",
	"1\/4 tsp salt\r",
	"2 tsp lime zest, grated\r",
	"Lime slices, for garnish"
	],
	"tags": [
	"dessert",
	"mexican",
	"untried"
	]
	},
	"id204": {
	"id": "id204",
	"name": "Pickled red onions",
	"source": "Food Network Magazine May 2011",
	"preptime": 600,
	"waittime": 14700,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring all ingredients except red onion to a boil in a small saucepan. Remove from heat and let cool, 5 minutes. Toss with red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.",
	"ingredients": [
	"3\/4 cup lime juice\r",
	"1\/4 cup red wine vinegar\r",
	"1\/4 cup sugar\r",
	"1 tbsp salt\r",
	"1 red onion, thinly sliced"
	],
	"tags": [
	"condiment",
	"components",
	"sides",
	"onion",
	"untried"
	]
	},
	"id205": {
	"id": "id205",
	"name": "Red sangria",
	"source": "Food Network Magazine May 2011",
	"preptime": 300,
	"waittime": 3600,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Mix the wine, liqueur, and sugar in a pictcher, stirring to dissolve the sugar, then add the fruit.\r\n2. Refrigerate at least 1 hour and up to 1 day.\r\n3. Add the seltzer just before serving.",
	"ingredients": [
	"1 bottle dry red wine, 750mL\r",
	"1\/4 cup brandy\r",
	"1\/4 cup orange liqueur\r",
	"2 tbsp sugar\r",
	"2 sliced oranges\r",
	"1 sliced green apple\r",
	"1 1\/2 cup seltzer"
	],
	"tags": [
	"drink",
	"party",
	"untried"
	]
	},
	"id206": {
	"id": "id206",
	"name": "Smoky white bean and arugula panini",
	"source": "Vegetarian Table by Pampered Chef",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 300,
	"servings": 4,
	"comments": "",
	"calories": 1640,
	"fat": 72,
	"satfat": 28,
	"carbs": 172,
	"fiber": 28,
	"sugar": 0,
	"protein": 72,
	"instructions": "1. Combine 1 tbsp of the oil (for 4 servings), rosemary, and pressed garlic in a small bowl, microwave on high 1 minute. Place rosemary mixture, lemon juice, beans, salt and black pepper in food processor. Pulse until a coarse paste forms, scraping down sides of bowl as necessary.\r\n\r\n2. To assemble panini, brush one side of each bread slice with remaining oil; place bread oil side down on cutting board. Spread 2 tbsp of the bean mixture over each bread slice; sprinkle with cheese, pressing down firmly. Arrange tomato slices, onion and arugula over half of the bread slices; top with remaining bread slices, oil side up.\r\n\r\n3. Heat grill pan or griddle over medium heat. Cook panini 2-3 minutes per side or until grill marks appear and bread is golden brown. Cook in batches if needed. Slice panini in half crosswise; serve immediately.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"1 tbsp fresh rosemary, finely chopped\r",
	"1 garlic clove, pressed\r",
	"2 tsp lemon juice\r",
	"1 can great northern beans, drained and rinsed\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp ground black pepper\r",
	"<hr>",
	"1\/2 tbsp olive oil\r",
	"8 slices Italian bread, cut 1\/2-in. thick\r",
	"6 oz smoked mozzarella cheese, shredded\r",
	"2 medium tomatoes, sliced\r",
	"1\/4 small red onion, thinly sliced\r",
	"2 cup arugula"
	],
	"tags": [
	"sandwich",
	"vegetarian",
	"main"
	]
	},
	"id207": {
	"id": "id207",
	"name": "Easy chickpea and vegetable curry",
	"source": "Vegetarian Table by Pampered Chef",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 6,
	"comments": "",
	"calories": 2736,
	"fat": 102,
	"satfat": 48,
	"carbs": 432,
	"fiber": 66,
	"sugar": 48,
	"protein": 66,
	"instructions": "Cook the rice.\r\n\r\nHeat oil in a large saucepan over medium heat. Add onion and serrano; cook 3-4 minutes or until onion is softened. \r\n\r\nAdd potato, chickpeas, curry powder, garlic, and ginger. Cook and stir 3-4 minutes or until fragrant. \r\n\r\nStir in coconut milk and bring to a simmer. Reduce heat to medium low; cover and cook 8-9 minutes or until potato is tender, stirring frequently.\r\n\r\nAdd cauliflower, juice, peas, and salt to pan; simmer 4-5 minutes or until cauliflower is tender. Serve curry with rice.",
	"ingredients": [
	"1 cup uncooked basmati rice\r",
	"1 medium onion, chopped\r",
	"1 serrano pepper, chopped\r",
	"1 small sweet potato, peeled and diced small\r",
	"2 tbsp olive oil\r",
	"2 can chickpeas, drained and rinsed\r",
	"3 tbsp curry powder\r",
	"4 garlic cloves, pressed\r",
	"1 1\/2 tbsp ginger\r",
	"2 can lite coconut milk\r",
	"1\/2 medium head cauliflower, cut into about 2 cups small florets\r",
	"2 tbsp lemon juice\r",
	"1 cup frozen peas\r",
	"1 3\/4 tsp salt"
	],
	"tags": [
	"indian",
	"vegetarian",
	"main"
	]
	},
	"id208": {
	"id": "id208",
	"name": "White sangria",
	"source": "Food Network Magazine May 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Mix the wine, liqueur, and sugar in a pictcher, stirring to dissolve the sugar, then add the fruit.\r\n2. Refrigerate at least 1 hour and up to 1 day.\r\n3. Add the seltzer just before serving.",
	"ingredients": [
	"1 bottle 750mL dry white wine\r",
	"1\/4 cup light rum\r",
	"3 tbsp elderflower liqueur\r",
	"2 tbsp sugar\r",
	"2 nectarines, sliced\r",
	"2 plums, sliced\r",
	"1 lemon, sliced\r",
	"1 1\/2 cup seltzer"
	],
	"tags": [
	"drink",
	"untried"
	]
	},
	"id209": {
	"id": "id209",
	"name": "Rose sangria",
	"source": "Food Network Magazine May 2011",
	"preptime": 600,
	"waittime": 3600,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Mix the wine, liqueur, and sugar in a pictcher, stirring to dissolve the sugar, then add the fruit.\r\n2. Refrigerate at least 1 hour and up to 1 day.\r\n3. Add the seltzer just before serving.",
	"ingredients": [
	"1 bottle 750mL dry rose wine\r",
	"1\/4 cup brandy\r",
	"2 tbsp raspberry liqueur\r",
	"2 tbsp sugar\r",
	"1 1\/2 cup raspberries\r",
	"1 1\/2 cup strawberries, quartered\r",
	"1 lemon, sliced\r",
	"1 1\/2 cup seltzer"
	],
	"tags": [
	"drink",
	"untried"
	]
	},
	"id210": {
	"id": "id210",
	"name": "Chiles Rellenos",
	"source": "Food Network Magazine May 2011",
	"preptime": 3600,
	"waittime": 0,
	"cooktime": 300,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.\r\n\r\nChile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1\/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.\r\n\r\nIn a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.\r\n\r\nArrange the chiles on a serving platter, spoon the sauce on top and serve.\r\n\r\nNotes\r\nTo char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.",
	"ingredients": [
	"5 plum tomatoes, cored and coarsely chopped\r",
	"1 garlic clove, minced\r",
	"1\/3 cup white onion, chopped\r",
	"1 tablespoon olive oil\r",
	"Salt and freshly ground black pepper\r",
	"<hr>\r",
	"1 1\/2 cup Monterrey Jack cheese\r",
	"1 tablespoon dried oregano\r",
	"6 poblano chili peppers, charred, seeded, and deveined *see Cook's Note\r",
	"3 egg whites, at room temperature\r",
	"1 egg yolk, at room temperature\r",
	"All-purpose flour, for dredging\r",
	"Vegetable oil, for frying"
	],
	"tags": [
	"mexican",
	"main",
	"vegetarian",
	"untried"
	]
	},
	"id212": {
	"id": "id212",
	"name": "Hawaiian style short ribs (slow cooker)",
	"source": "Everyday Food Nov 2011",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 18000,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.\r\n\r\nWith a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.\r\n\r\nCook's Note:\r\nTo store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.",
	"ingredients": [
	"2 red onions, cut into 1-inch wedges, root ends left intact\r",
	"4 clove garlic, smashed\r",
	"2 tbsp fresh ginger, peeled and thinly sliced\r",
	"4 lb bone-in beef short ribs (about 6), cut in 3 1\/2-inch pieces\r",
	"1 1\/2 cup dark-brown sugar\r",
	"1 cup low-sodium soy sauce\r",
	"6 tablespoon rice vinegar\r",
	"1 tablespoon Sriracha, or other chili sauce\r",
	"3 cup pineapple, cut into 1-inch cubes (1 pound)\r",
	"Cooked white rice, for serving\r",
	"Green onions, chopped, for serving"
	],
	"tags": [
	"slow_cooker",
	"main",
	"beef",
	"untried"
	]
	},
	"id213": {
	"id": "id213",
	"name": "Cheese crackers",
	"source": "Everyday Food Nov 2011",
	"preptime": 600,
	"waittime": 14400,
	"cooktime": 900,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).\r\n\r\nPreheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1\/4-inch rounds and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.\r\n\r\nCook's Note\r\nMix It Up: In place of red-pepper flakes, try stirring in 3 tablespoons tomato paste or 1\/3 cup crumbled cooked bacon, finely chopped herbs, or finely diced fresh green chiles.\r\n\r\nStore crackers in an airtight container, up to 1 day.",
	"ingredients": [
	"1\/2 cup unsalted butter, room temperature\r",
	"1\/2 pound sharp cheddar, grated (3 cups)\r",
	"1 large egg\r",
	"1 teaspoon Dijon mustard\r",
	"1 teaspoon fine salt\r",
	"3\/4 teaspoon red-pepper flakes\r",
	"1 1\/4 cup all-purpose flour, spooned and leveled"
	],
	"tags": [
	"crackers",
	"appetizer",
	"untried"
	]
	},
	"id215": {
	"id": "id215",
	"name": "Roasted sweet potato salsa",
	"source": "Everyday Food Nov 2011",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potato, red onion, and olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.\r\n\r\nAdd tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.\r\n\r\nCook's Note:\r\nQuick ways to enjoy this salsa: Serve with crackers or a toasted baguette for a snack. Scatter over chopped lettuce for a simple salad. Stir into couscous to create an easy side dish. Use as a topping for chicken tacos or nachos. Fold into scrambled eggs at breakfast.",
	"ingredients": [
	"1 large sweet potato, peeled and diced small\r",
	"1 red onion, diced small\r",
	"1 tablespoon extra-virgin olive oil\r",
	"1 medium tomato, diced small\r",
	"1 avocado, diced small\r",
	"2 tablespoon fresh cilantro, chopped\r",
	"1\/4 cup fresh lime juice, about 2 limes\r",
	"Coarse salt"
	],
	"tags": [
	"salsa",
	"salad",
	"vegetarian",
	"appetizer",
	"untried"
	]
	},
	"id216": {
	"id": "id216",
	"name": "Shredded Brussels sprouts with pancetta",
	"source": "Everyday Food Nov 2011",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 8,
	"comments": "",
	"calories": 1160,
	"fat": 64,
	"satfat": 24,
	"carbs": 72,
	"fiber": 32,
	"sugar": 0,
	"protein": 96,
	"instructions": "In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1\/4 cup drippings (if necessary, add enough oil to measure 1\/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.",
	"ingredients": [
	"1\/2 pound pancetta, thinly sliced and diced small\r",
	"Extra-virgin olive oil, if needed\r",
	"1 3\/4 pound brussels sprouts, trimmed and shredded (10 cups)\r",
	"1 tablespoon fresh rosemary leaves, chopped\r",
	"3 tablespoon lemon juice, (from 1 lemon)\r",
	"Coarse salt and ground pepper"
	],
	"tags": [
	"sides",
	"vegetables",
	"untried"
	]
	},
	"id218": {
	"id": "id218",
	"name": "Maple brown butter semifreddo",
	"source": "Everyday Food Nov 2011",
	"preptime": 1500,
	"waittime": 18000,
	"cooktime": 0,
	"servings": 10,
	"comments": "No ice cream maker needed! Either grade A or grade B maple syrup works for this recipe.",
	"calories": 3140,
	"fat": 270,
	"satfat": 160,
	"carbs": 180,
	"fiber": 0,
	"sugar": 0,
	"protein": 20,
	"instructions": "In a medium bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes; refrigerate. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into a small bowl. In clean saucepan, bring maple syrup to a boil over medium-high and cook 2 minutes.\r\n\r\nIn a medium bowl, using an electric mixer, beat egg yolks on high until pale yellow, 1 to 2 minutes. With mixer running, add hot maple syrup in a slow, steady stream, then add brown butter. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, gently fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan and cover with plastic wrap. Freeze until firm, 5 hours (or up to 1 week). Serve topped with hazelnuts if desired.",
	"ingredients": [
	"2 cup heavy cream, cold\r",
	"6 tablespoon unsalted butter\r",
	"3\/4 cup maple syrup\r",
	"5 egg yolks\r",
	"Hazelnuts, toasted and chopped (optional), for serving"
	],
	"tags": [
	"dessert",
	"icecream",
	"untried"
	]
	},
	"id219": {
	"id": "id219",
	"name": "Brown sugar buttermilk pie",
	"source": "Everyday Food Nov 2011",
	"preptime": 1500,
	"waittime": 10800,
	"cooktime": 2400,
	"servings": 8,
	"comments": "",
	"calories": 3384,
	"fat": 192,
	"satfat": 112,
	"carbs": 376,
	"fiber": 8,
	"sugar": 0,
	"protein": 56,
	"instructions": "Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.\r\n\r\nPreheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.\r\n\r\nMake the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving.\r\n\r\nCook's Note\r\n\r\nRefrigerate, wrapped in plastic, up to 3 days.\r\n\r\nHow to Crimp a Crust: Using a knuckle on one hand and the thumb and forefinger of the other, crimp the rim of the crust.\r\n",
	"ingredients": [
	"1 1\/4 cup all-purpose flour, spooned and leveled, plus more for rolling\r",
	"1 teaspoon sugar\r",
	"1\/4 teaspoon fine salt\r",
	"1\/2 cup cold unsalted butter, cut into small pieces\r",
	"3 to 5 tablespoons ice water\r",
	"<hr>\r",
	"3 tablespoon all-purpose flour\r",
	"3 eggs, lightly beaten \r",
	"2 egg yolks, lightly beaten\r",
	"1 cup packed dark-brown sugar\r",
	"1 1\/2 cup buttermilk, room temperature\r",
	"1\/2 teaspoon ground nutmeg\r",
	"1\/4 teaspoon ground cinnamon\r",
	"6 tablespoon unsalted butter"
	],
	"tags": [
	"pie",
	"dessert",
	"untried"
	]
	},
	"id220": {
	"id": "id220",
	"name": "Baked Beans",
	"source": "Alton Brown's \"Good Eats: The Early Years\" pg 184",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 21600,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat the oven to 250\u00b0.\r\n\r\nPlace a cast-iron Dutch oven over medium heat and add the bacon, onion, and jalapenos, stirring until the fat has rendered from the bacon and the onion is softened, about 5 minutes. Stir in the tomato paste, brown sugar, and molasses.\r\n\r\nAdd the beans to the Dutch oven, along with the broth, and bring to a boil over high heat. Add the cayenne, black pepper, and salt.\r\n\r\nGive them a stir and cover the pot. Place the pot in the oven and bake for 5 to 7 hours, or until the beans are tender.\r\n\r\n----\r\n\r\nCrock pot instructions:\r\n\r\nPreheat crock pot insert on low while prepping ingredients. Heat a cast-iron Dutch oven over medium heat and cook bacon, onion, and jalapeno as directed above. Pour into crock pot. Add remaining ingredients, stir well, and cook for 7 hours on low or until the beans are tender.",
	"ingredients": [
	"1 pound bacon, chopped\r",
	"1 medium yellow onion, chopped\r",
	"2 jalapenos, chopped\r",
	"1\/4 cup tomato paste\r",
	"1\/4 cup dark brown sugar\r",
	"1\/4 cup molasses\r",
	"1 pound dry Great Northern beans, sorted and rinsed\r",
	"1 quart vegetable broth\r",
	"1\/4 tsp cayenne pepper\r",
	"1 tsp pepper\r",
	"2 tsp salt"
	],
	"tags": [
	"sides"
	]
	},
	"id221": {
	"id": "id221",
	"name": "Lemonade",
	"source": "Food Network",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes. Remove from heat, bring to room temperature and strain out peel.\r\n\r\nTo a 2 quart pitcher add lemon juice, 1\/2 cup of the syrup, and 5 cups water. Stir, taste, and adjust ratio of water and syrup as desired.\r\n\r\nServe over ice, garnished with a mint sprig.",
	"ingredients": [
	"1 cup sugar\r",
	"1 cup water\r",
	"6 lemons, juiced; peel one and cut the peel into strips\r",
	"mint and lemon slices for garnish"
	],
	"tags": [
	"drink"
	]
	},
	"id222": {
	"id": "id222",
	"name": "Mushroom and lentil soup",
	"source": "Everyday Food Nov 2011",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1656,
	"fat": 33,
	"satfat": 4,
	"carbs": 233,
	"fiber": 45,
	"sugar": 28,
	"protein": 106,
	"instructions": "In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.\r\n\r\nAdd thyme, lentils, soy sauce, lemon, and water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Season to taste with salt and pepper. Serve soup topped with yogurt.\r\n\r\nAlternate recipe: use half rice and half lentils. Add the rice with the water; cook for 15 minutes on medium, before boiling. Then add lentils, bring to a boil, and simmer for 25 minutes.",
	"ingredients": [
	"2 tablespoon extra-virgin olive oil\r",
	"5 small carrots, diced small\r",
	"1 medium red onion, diced small\r",
	"4 clove garlic, minced\r",
	"3\/4 pound cremini mushrooms, trimmed and coarsely chopped (4 cups)\r",
	"Coarse salt and ground pepper\r",
	"9 sprig thyme\r",
	"3\/4 pound brown lentils\r",
	"7 cup water\r",
	"2 tablespoon soy sauce\r",
	"1\/4 lemon, juiced\r",
	"2\/3 cup nonfat plain Greek yogurt, for serving"
	],
	"tags": [
	"soup",
	"lentils",
	"vegetarian",
	"main"
	]
	},
	"id223": {
	"id": "id223",
	"name": "Apple brandy brown betty",
	"source": "Everyday Food Nov 2011",
	"preptime": 1200,
	"waittime": 900,
	"cooktime": 3000,
	"servings": 8,
	"comments": "Try with brioche?",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 375 degrees. In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples, brown sugar, maple syrup, nutmeg, prunes, brandy, juice, and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread.\r\n\r\nCover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream.",
	"ingredients": [
	"8 slices white sandwich bread, lightly toasted, cut into 1\/2-inch pieces\r",
	"6 tablespoon unsalted butter, melted\r",
	"2 pound Granny Smith or Gala apples, peeled, cored, and cut into eighths\r",
	"1\/3 cup dark-brown sugar, packed\r",
	"1\/3 cup maple syrup\r",
	"1\/2 teaspoon ground nutmeg\r",
	"3\/4 cup prunes, pitted\r",
	"2 tablespoon brandy\r",
	"2 tablespoon fresh orange juice\r",
	"Vanilla ice cream or lightly sweetened whipped cream, for serving"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id226": {
	"id": "id226",
	"name": "Pumpkin chocolate whoopie pies",
	"source": "Everyday Food Nov 2011",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 840,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1\/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined.\r\n\r\nDrop dough in 2-tablespoon mounds, 1 inch apart, onto two parchment-lined baking sheets. Bake until tops of cookies spring back when gently pressed, about 14 minutes, rotating sheets halfway through. Transfer to wire racks and let cool completely.\r\n\r\nIn a medium bowl, using an electric mixer, beat room temperature butter, 1\/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwich with remaining cookies. To serve, dust with confectioners' sugar.",
	"ingredients": [
	"2 cup all-purpose flour, (spooned and leveled)\r",
	"2 teaspoon pumpkin pie spice\r",
	"1 1\/2 teaspoon baking powder\r",
	"1\/4 teaspoon fine salt\r",
	"2 eggs\r",
	"3\/4 cup pure pumpkin puree\r",
	"1 cup light-brown sugar, packed\r",
	"1\/3 cup unsalted butter, melted, plus 1\/4 cup, room temperature\r",
	"3\/4 cup heavy cream\r",
	"2\/3 cup unsweetened cocoa powder\r",
	"1 3\/4 cup confectioners' sugar, plus more for serving"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id228": {
	"id": "id228",
	"name": "Indian Chickpea Wrap",
	"source": "Food Network Magazine March 2012",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "Modified to use chickpeas instead of roasted chicken",
	"calories": 1764,
	"fat": 44,
	"satfat": 8,
	"carbs": 268,
	"fiber": 40,
	"sugar": 28,
	"protein": 68,
	"instructions": "Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.\r\n\r\nHeat the vegetable oil in a large skillet over medium-high heat. Combine the ginger, chile, onion, cumin, and heavy pinch of salt, then add to the hot oil and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. \r\n\r\nStir in the chickpeas, carrots, salt and water and continue to cook, stirring, until the sauce is thick and the chickpea is heated through, about 2 more minutes. While cooking, lightly mash the chickpeas so they won't roll around when served. Season with additional salt if necessary.\r\n\r\nDivide the chickpea filling among the naan bread. Drizzle with some of the yogurt sauce and roll up. Serve with chips.",
	"ingredients": [
	"1 tbsp ginger, peeled\r",
	"1 serrano chile pepper, halved, seeded and finely chopped\r",
	"1\/2 small onion, finely chopped\r",
	"1\/2 teaspoon ground cumin\r",
	"salt\r",
	"<hr>\r",
	"1\/2 cup low-fat plain greek yogurt\r",
	"2 teaspoon fresh lime juice\r",
	"1\/3 cup fresh cilantro, chopped\r",
	"<hr>\r",
	"1 tablespoon vegetable oil\r",
	"2 cup chickpeas\r",
	"2 medium carrots, shredded\r",
	"1\/4 tsp salt\r",
	"1\/2 cup water\r",
	"4 pieces naan bread, warmed"
	],
	"tags": [
	"indian",
	"vegetarian",
	"main"
	]
	},
	"id230": {
	"id": "id230",
	"name": "Veggie burger pockets",
	"source": "Food Network Magazine March 2012",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice.\r\n\r\nMeanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste.\r\n\r\nCut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.",
	"ingredients": [
	"2 eggs\r",
	"4 frozen veggie burgers\r",
	"1\/2 cup nonfat plain Greek yogurt\r",
	"1 small clove garlic, finely grated\r",
	"1\/4 teaspoon hot paprika\r",
	"Kosher salt\r",
	"4 cup baby arugula\r",
	"1\/2 cup jarred roasted red peppers, sliced\r",
	"1 small cucumber, thinly sliced\r",
	"1 tablespoon extra-virgin olive oil\r",
	"1 teaspoon dried mint, crumbled\r",
	"1\/4 cup crumbled feta cheese\r",
	"4 large whole-wheat pitas, warmed\r",
	"Pickles, for serving (optional)"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id232": {
	"id": "id232",
	"name": "Towering flourless chocolate cake",
	"source": "Food Network Magazine March 2012",
	"preptime": 3000,
	"waittime": 3600,
	"cooktime": 2100,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.\r\n\r\nPut the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.\r\n\r\nPut the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.\r\n\r\nMeanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.\r\n\r\nPour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.\r\n\r\nMake the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.\r\n\r\nWhisk the granulated sugar, egg whites, cream of tartar, salt and 1\/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.",
	"ingredients": [
	"2 1\/2 stick unsalted butter, cut into pieces, plus more for the pan\r",
	"6 ounce bittersweet chocolate, chopped\r",
	"6 ounce unsweetened chocolate, chopped\r",
	"6 eggs\r",
	"3\/4 cup turbinado sugar\r",
	"Pinch of salt\r",
	"1\/2 cup stout beer (such as Guinness)\r",
	"1 teaspoon vanilla extract\r",
	"<hr>\r",
	"2 ounce semisweet chocolate, chopped\r",
	"2 tablespoon unsalted butter\r",
	"1 tablespoon light corn syrup\r",
	"1 cup granulated sugar\r",
	"3 egg whites\r",
	"1\/4 teaspoon cream of tartar\r",
	"Pinch of salt\r",
	"2 teaspoon vanilla extract"
	],
	"tags": [
	"dessert",
	"cake",
	"chocolate",
	"untried"
	]
	},
	"id233": {
	"id": "id233",
	"name": "Lemon white chocolate cookies",
	"source": "Food Network Magazine March 2012",
	"preptime": 2400,
	"waittime": 1800,
	"cooktime": 2400,
	"servings": 48,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.\r\n\r\nWhisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.\r\n\r\nPreheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1\/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.\r\n\r\nMeanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.",
	"ingredients": [
	"1 3\/4 cup all-purpose flour\r",
	"1 cup fine semolina flour\r",
	"1 teaspoon baking powder\r",
	"1\/2 teaspoon baking soda\r",
	"1\/2 teaspoon salt\r",
	"12 tablespoon unsalted butter, at room temperature\r",
	"1 cup sugar\r",
	"2 tablespoon extra-virgin olive oil\r",
	"1 large egg\r",
	"1 egg yolk\r",
	"3 tablespoon limoncello\r",
	"1\/2 teaspoon vanilla extract\r",
	"1 lemon, zested and juiced\r",
	"8 ounce white chocolate, chopped\r",
	"1\/2 cup pistachios, finely chopped"
	],
	"tags": [
	"cookies",
	"dessert",
	"lemon",
	"untried"
	]
	},
	"id234": {
	"id": "id234",
	"name": "Chocolate babka",
	"source": "Food Network Magazine March 2012",
	"preptime": 3600,
	"waittime": 19800,
	"cooktime": 3600,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes. Add the milk, sour cream, egg yolk and 1\/2 cup flour; beat with the paddle attachment on medium speed until combined. Gradually beat in the remaining 1 1\/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes. Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes. Add the butter, 1 tablespoon at a time; beat until incorporated. The dough will be very wet.\r\n\r\nBrush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes. Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight.\r\n\r\nGenerously dust a sheet of parchment paper with flour. Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle. Transfer the dough and parchment to a baking sheet and brush off the excess flour. Cover and chill until firm enough to shape, 1 to 2 hours.\r\n\r\nMeanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine. Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth. Cover and chill 1 hour.\r\n\r\nMake the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps. Cover and chill until ready to use.\r\n\r\nButter an 8 1\/2-by-4 1\/2-inch loaf pan. Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate. Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour. Pinch the ends of the roll, then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours.\r\n\r\n***If desired, make up to this point 1 day in advance. Cover with buttered parchment, then wrap in plastic and refrigerate. Remove 1 hour before baking.\r\n\r\nPreheat the oven to 350 degrees F. Brush the loaf with the beaten egg, then sprinkle with the streusel. Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes. Loosen with a knife, then let cool in the pan, 1 hour. Unmold onto a rack to finish cooling.",
	"ingredients": [
	"1 1\/2 teaspoon active dry yeast, (about 1\/2 packet)\r",
	"1\/3 cup whole milk\r",
	"1\/4 cup sour cream\r",
	"1 egg\r",
	"1 egg yolk\r",
	"1 3\/4 cup bread flour, plus more for dusting\r",
	"3 tablespoon granulated sugar\r",
	"1\/2 teaspoon salt\r",
	"1\/2 teaspoon vanilla extract\r",
	"4 tablespoon unsalted butter, at room temperature, plus more for brushing\r",
	"<hr>\r",
	"1\/2 cup blanched almonds\r",
	"1\/3 cup granulated sugar\r",
	"4 tablespoon unsalted butter, at room temperature\r",
	"1 large egg\r",
	"2 tablespoon dark rum\r",
	"1\/2 teaspoon vanilla extract\r",
	"1\/2 teaspoon ground cinnamon\r",
	"1\/2 teaspoon finely grated orange zest, (optional)\r",
	"1\/4 teaspoon almond extract\r",
	"6 ounce semisweet chocolate, finely chopped\r",
	"<hr>\r",
	"6 tablespoon confectioners' sugar\r",
	"1\/3 cup all-purpose flour\r",
	"3 tablespoon unsalted butter, at room temperature\r",
	"1 large egg, beaten"
	],
	"tags": [
	"chocolate",
	"bread",
	"brunch",
	"untried",
	"dessert"
	]
	},
	"id235": {
	"id": "id235",
	"name": "Chocolate ice cubes",
	"source": "Food Network Magazine March 2012",
	"preptime": 900,
	"waittime": 300,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring milk, water, cocoa powder, and sugar to a simmer in a saucepan, whisking until the limps dissolve. Remove from heat, add chocolate chips and stir until the chocolate melts. Let cool 5 minutes, then pour into an ice cube tray and freeze.",
	"ingredients": [
	"1 cup whole milk\r",
	"1\/4 cup water\r",
	"1 tbsp unsweetened cocoa powder\r",
	"1 tsp sugar\r",
	"3\/4 cup semisweet chocolate chips"
	],
	"tags": [
	"chocolate",
	"components",
	"drink",
	"untried"
	]
	},
	"id236": {
	"id": "id236",
	"name": "French-Onion Stuffed Potatoes",
	"source": "Oct 2011 Food Network Magazine \"50 Stuffed Potatoes\"",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bake potatoes at 400\u00b0 for 1 hour. Cook onion with olive oil and salt until caramelized, about 30 minutes.\r\n\r\nScoop flesh out of the potatoes and mash with the onion, beef broth, and 2\/3 of the gruyere. Stuff into the skins, top with more cheese, and broil to melt.",
	"ingredients": [
	"1 large onion, thinly sliced\r",
	"2 tbsp olive oil\r",
	"1\/4 tsp salt\r",
	"1\/4 cup beef broth\r",
	"3\/4 cup gruyere, shredded\r",
	"4 russet potatoes"
	],
	"tags": [
	"potato",
	"dinner",
	"main",
	"vegetarian"
	]
	},
	"id237": {
	"id": "id237",
	"name": "Kale Salad with Marcona Almonds and Sherry Vinaigrette",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/guy-fieri\/kale-salad-with-marcona-almonds-and-sherry-vinaigrette-recipe\/index.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the needed juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.\r\n\r\nFor the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.",
	"ingredients": [
	"2 oranges\r",
	"2 tablespoon orange juice, freshly squeezed (see directions)\r",
	"1\/2 cup extra-virgin olive oil\r",
	"3 tablespoon sherry vinegar\r",
	"1\/4 teaspoon Dijon mustard\r",
	"Kosher salt and freshly cracked black pepper\r",
	"1 Squeeze of lemon juice\r",
	"<hr>",
	"1 pound kale, about 1 large bunch\r",
	"1\/2 cup dried cranberries, roughly chopped\r",
	"1\/2 cup Marcona almonds, roughly chopped"
	],
	"tags": [
	"salad",
	"vegetarian",
	"main"
	]
	},
	"id238": {
	"id": "id238",
	"name": "Ghirardelli Ultimate Double Chocolate Cookies",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In double boiler over hot water or in large glass bowl in microwave, melt bittersweet chocolate\r\nchips and butter. (I use the microwave \u2013 1 minute at 50% power, stir and one more minute\r\nat 50%). In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate\r\nmixture. In small bowl, stir together flour, baking powder and salt; stir into chocolate mixture.\r\nGently mix in semi-sweet chocolate chips and walnuts. Dough will be very soft. Allow to stand\r\nfor at least 30 minutes to thicken up.\r\n\r\nPreheat oven to 375\u00b0. Dip dough using small or large cookie scoop onto cookie sheets\r\nlined with either parchment paper, non-stick foil or silicone baking liner. Bake about 9 minutes\r\nfor small ones, 11 minutes for large ones. Cool several minutes before removing from cookie\r\nsheets. \r\n\r\nMakes about 24 large cookies or 40 small cookies.",
	"ingredients": [
	"2 cup Ghirardelli 60% cacao bittersweet chocolate chips\r",
	"6 tbsp unsalted butter\r",
	"3 eggs\r",
	"1 cup sugar\r",
	"1\/3 cup all-purpose flour\r",
	"1\/2 teaspoon baking powder\r",
	"1\/2 teaspoon salt\r",
	"1 tsp vanilla\r",
	"2 cup Ghirardelli semi-sweet chocolate chips\r",
	"1 cup chopped walnuts"
	],
	"tags": [
	"dessert"
	]
	},
	"id239": {
	"id": "id239",
	"name": "Squash lasagna with fresh basil",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 1500,
	"waittime": 1200,
	"cooktime": 2400,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat the over to 400F. Cook noodles according to package directions, omitting salt and oil; drain and set aside. Meanwhile combine cheeses in a small bowl; set aside.\r\n\r\n2. For sauce, heat oil in large saucepan over medium heat 1 minute. Add flour; whisk until completely incorporated. Gradually add 1 cup of the milk, whisking constantly until smooth. Add remaining milk, nutmeg, salt, and black pepper, whisking constantly. Bring mixture to a simmer. Reduce heat to medium-low; cook 3-4 minutes or until thickened, whisking frequently. Add squash and basil; bring to a simmer. Remove pan from heat.\r\n\r\n3. To assemble lasagna, spread 1 cup of the sauce over bottom of 9x13 baking dish. Top with three of the lasagna noodles. Spread 1 1\/4 cups of the sauce over noodles; top with half of the zucchini and about 1\/2 cup of the cheese mixture. Repeat layers one time, starting with noodles. Top with remaining noodles, sauce, and cheese mixture. Cover pan with aluminum foil; back 25 minutes. Carefully remove foil. Continue to bake lasagna, uncovered, 15-17 minutes or until cheese begins to brown and center is hot. Remove pan from oven to cooling rack. Let stand, uncovered, 20 minutes. Top with additional basil and diced tomato, if desired.",
	"ingredients": [
	"9 lasagna noodles, uncooked\r",
	"2 cup fontina cheese, shredded\r",
	"1\/4 cup Parmesan cheese, grated\r",
	"2 medium zucchini, thinly sliced\r",
	"2 cup fresh basil, loosely packed, chopped, plus more for garnish\r",
	"1\/2 tsp nutmeg, freshly grated\r",
	"3 tbsp olive oil\r",
	"1\/2 cup all-purpose flour\r",
	"3 cup milk, divided\r",
	"1 1\/4 tsp salt\r",
	"1\/2 tsp ground black pepper\r",
	"2 pkg 12-oz frozen cooked winter squash, thawed\r",
	"2 tomatoes, diced for garnish, optional"
	],
	"tags": [
	"vegetarian",
	"main",
	"pasta",
	"untried"
	]
	},
	"id242": {
	"id": "id242",
	"name": "Brazilian sweet bread",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/brazilian-sweet-bread-recipe",
	"preptime": 1800,
	"waittime": 10800,
	"cooktime": 2100,
	"servings": 1,
	"comments": "also see: http:\/\/www.kingarthurflour.com\/blog\/2010\/05\/02\/lets-hear-it-for-cinnapineapanana\/",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.\r\n\r\n2) Allow the dough to rise, covered, for about 2 hours, or until it's puffy and nearly doubled in bulk.\r\n\r\n3) Gently deflate the dough, and transfer it to a lightly greased work surface.\r\n\r\n4) Pat and roll the dough into a rectangle about 18\" x 14\".\r\n\r\n5) Make the cinnamon filling: Mix the cinnamon sugar with some melted butter and water to make a paste OR mix the Baker's Cinnamon Filling and water to make a smooth paste.\r\n\r\n6) Looking at the dough horizontally (so it's 18\" long), spread half the filling down the center third of the dough\r\n\r\n7) Slice each banana into about 12 rounds. Space the slices atop the filling.\r\n\r\n8) Fold one of the end pieces into the center to cover the bananas and filling.\r\n\r\n9) Spread the remaining filling atop the piece of dough you've just folded into the center, and distribute the dried pineapple evenly atop the filling.\r\n\r\n10) Fold the other side of the dough over the filling to cover it. Pull the long side seam underneath, and tuck each end underneath, too. You should have a long, flat log with no filling showing.\r\n\r\n11) Use a sharp knife to cut 4 diagonal slashes atop the loaf, cutting through both layers of dough; this will allow steam to escape.\r\n\r\n12) Brush with the beaten egg white, and sprinkle with the coarse or Demerara sugar.\r\n\r\n13) Cover the loaf gently with lightly greased plastic wrap, and allow it to rest for 1 hour. It won't rise much, if at all. Towards the end of the resting period, preheat the oven to 375\u00b0F.\r\n\r\n14) Bake the loaf in the middle of the oven for 25 minutes. Tent with foil, and bake for an additional 20 to 25 minutes, till it's golden brown and a sharp knife poked into the center doesn't reveal any raw dough.\r\n\r\n15) Remove from the oven, and transfer to a rack to cool.\r\n\r\nYield: 1 large loaf, about 16 servings.",
	"ingredients": [
	"1\/2 cup to 2\/3 cup lukewarm water, Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.\r",
	"6 tablespoon vegetable oil\r",
	"1\/4 cup honey\r",
	"2 eggs\r",
	"1 egg yolk, white reserved for topping\r",
	"4 cup King Arthur Unbleached All-Purpose Flour\r",
	"1 1\/2 teaspoon salt\r",
	"1 tablespoon instant yeast\r",
	"<hr>\r",
	"3\/4 cup cinnamon sugar, or Baker's Cinnamon Filling\r",
	"3 tablespoon water, or a little butter\r",
	"2 medium bananas\r",
	"2\/3 cup diced dried pineapple\r",
	"<hr>\r",
	"1 large egg white, reserved from dough, mixed with 1 tablespoon cold water\r",
	"2 tablespoon coarse white sparkling sugar, or Demerara sugar"
	],
	"tags": [
	"bread",
	"dessert",
	"untried"
	]
	},
	"id243": {
	"id": "id243",
	"name": "Chocolate dipped coconut macaroons",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/chocolate-dipped-coconut-macaroons-recipe",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Preheat the oven to 350\u00b0F. Lightly grease a baking sheet, or line with parchment.\r\n\r\n2) In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.\r\n\r\n3) Add the coconut milk powder, stirring to combine.\r\n\r\n4) Drop the sticky mixture in ping pong-sized balls (about 1 1\/2\") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here. For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce. You can space the balls fairly close together on the baking sheet; they only need about 3\/4\" to 1\" between them.\r\n\r\n5) Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.\r\n\r\n6) Remove from the oven, and cool completely on the baking sheet.\r\n\r\n7) To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.\r\n\r\n8) Dip half of each cooled macaroon into the chocolate. Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving. To store, place in one layer in a closed container. They'll keep for 2 or 3 days, but will gradually become less moist as they sit.\r\n\r\nYield: 33 macaroons.\r\n\r\ntips from our bakers\r\nCoconut cream, sweetened condensed coconut milk, is the coconut equivalent of sweetened condensed milk. Substitute sweetened condensed milk, if desired.\r\nCoconut milk powder adds flavor and helps the macaroons hold their nice, smooth shape. Leave it out if you like.",
	"ingredients": [
	"5 cup shredded unsweetened coconut (generous)\r",
	"1 1\/2 cup sweetened coconut cream; one 16-ounce can\r",
	"1\/4 teaspoon salt\r",
	"1\/2 teaspoon coconut flavor, optional\r",
	"1\/3 cup coconut milk powder, optional\r",
	"<hr>\r",
	"1 1\/2 cup semisweet chocolate chips\r",
	"2 1\/2 tablespoon butter or margarine\r",
	"2 tablespoon light corn syrup or honey"
	],
	"tags": [
	"cookies",
	"dessert"
	]
	},
	"id244": {
	"id": "id244",
	"name": "Peppermint crunch bark",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/peppermint-crunch-bark-recipe",
	"preptime": 1800,
	"waittime": 3600,
	"cooktime": 0,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts\r\n\r\n2) Stir in the peppermint oil, then spread it into an 8\" x 12\" oval on parchment paper or foil.\r\n\r\n3) Allow the chocolate to set, but not harden completely.\r\n\r\n4) Melt the white chocolate the same way, and mix it with about half the peppermint crunch.\r\n\r\n5) Spread the white chocolate over the dark chocolate.\r\n\r\n6) Sprinkle the rest of the peppermint crunch on top, pressing it in gently.\r\n\r\n7) Allow the candy to cool until hardened, then break or cut it into chunks.\r\n\r\n8) Store airtight at room temperature for up to a week; freeze for longer storage.\r\n\r\nYield: about 2 dozen pieces.",
	"ingredients": [
	"16 ounce Merckens bittersweet chocolate bar, chopped into coarse pieces\r",
	"4 drops peppermint oil\r",
	"12 ounce Merckens white chocolate bar, chopped into coarse pieces\r",
	"1 3\/8 ounce peppermint crunch or finely chopped hard peppermint candies"
	],
	"tags": [
	"candy",
	"dessert"
	]
	},
	"id245": {
	"id": "id245",
	"name": "Mexican wedding cookies",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/wedding-cookies-recipe",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Preheat the oven to 325\u00b0F. Lightly grease (or line with parchment) two baking sheets.\r\n\r\n2) In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.\r\n\r\n3) Beat in the almond flour, then the all-purpose flour.\r\n\r\n4) Scoop chestnut-sized (1\") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1\" between them.\r\n\r\n5) Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are MAYBE beginning to barely brown around the edges.\r\n\r\n6) While the cookies are baking, put the topping sugar in a shallow bowl.\r\n\r\n7) Remove the cookies from the oven and transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.\r\n\r\n8) When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.\r\n\r\n9) Store airtight at room temperature.\r\n\r\nYield: 4 dozen cookies.",
	"ingredients": [
	"1 cup unsalted butter\r",
	"1\/2 cup confectioners' sugar\r",
	"1 1\/2 teaspoon vanilla extract\r",
	"1 teaspoon almond extract, optional\r",
	"1 teaspoon salt\r",
	"3\/4 cup almond flour\r",
	"2 1\/4 cup King Arthur Unbleached All-Purpose Flour\r",
	"<hr>\r",
	"1 1\/2 cup confectioners' sugar"
	],
	"tags": [
	"cookies",
	"dessert"
	]
	},
	"id246": {
	"id": "id246",
	"name": "Kale caesar salad",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/kale-caesar-salad-recipe\/index.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1416,
	"fat": 100,
	"satfat": 16,
	"carbs": 60,
	"fiber": 20,
	"sugar": 16,
	"protein": 52,
	"instructions": "Preheat oven broiler.\r\n\r\nPuree olive oil, garlic clove, anchovy fillets, Worcestershire sauce, and salt and pepper to taste in a blender or food processor. Toss the bread cubes with 1 teaspoon to 1 tablespoon of the dressing (depending on serving size); broil on a baking sheet until toasted, about 2 minutes. Toss kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice from wedges, grated parmesan and a chopped hard-boiled egg.",
	"ingredients": [
	"1\/3 cup olive oil\r",
	"1 clove garlic\r",
	"2 anchovies\r",
	"1 tsp Worcestershire sauce\r",
	"salt\r",
	"pepper\r",
	"1 1\/2 cup crusty bread, cut into cubes\r",
	"1 1\/4 lb kale, tough stems removed and chopped\r",
	"1 lemon, cut into wedges\r",
	"parmesan cheese, for garnish\r",
	"4 eggs, hard-boiled and chopped"
	],
	"tags": [
	"salad"
	]
	},
	"id247": {
	"id": "id247",
	"name": "Kale and feta salad",
	"source": "http:\/\/www.entwine-wines.com\/pairings\/kale-and-feta-salad",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "Pair with merlot",
	"calories": 2060,
	"fat": 182,
	"satfat": 54,
	"carbs": 69,
	"fiber": 13,
	"sugar": 14,
	"protein": 62,
	"instructions": "1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.\r\n\r\n2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.",
	"ingredients": [
	"1\/2 cup pumpkin seeds\r",
	"8 cup baby kale, or chopped regular kale\r",
	"8 oz feta cheese, crumbled\r",
	"1 small red onion, sliced\r",
	"1\/2 cup olive oil\r",
	"1 lemon, zested and juiced\r",
	"Salt and freshly ground pepper"
	],
	"tags": [
	"salad",
	"kale",
	"main"
	]
	},
	"id249": {
	"id": "id249",
	"name": "Eggnog glazed spritz cookies",
	"source": "Lee Ann Foulger",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 480,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In large mixing bowl, combine butter, sugar and egg. Beat at medium speed, scraping sides of bowl often until light and fluffy (3 to 5 minutes). Stir in vanilla. On low speed, gradually add flour and nutmeg. Force dough through cookie press on ungreased cookie sheets (no foil). Bake at 350F for 8 to 9 minutes until very lightly browned on edges. Dip tops of cookies in glaze.\r\n\r\nTo make glaze, in a small saucepan melt butter, remove from heat. Stir in sugar, water and flavoring. If it gets too thick, add a little more water. Glaze may need to be doubled to coat all the cookies.",
	"ingredients": [
	"1 cup butter, softened\r",
	"2\/3 cup sugar\r",
	"1 egg\r",
	"1 tbsp vanilla\r",
	"2 1\/4 cup all-purpose flour\r",
	"1 tsp nutmeg\r",
	"<hr>",
	"1\/4 cup butter\r",
	"1 cup powdered sugar\r",
	"1 tbsp hot water, more if needed\r",
	"1\/4 tsp rum flavoring"
	],
	"tags": [
	"cookies",
	"dessert"
	]
	},
	"id250": {
	"id": "id250",
	"name": "Taco Spread",
	"source": "Simply Scones by Weiner and Albright",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place all ingredients into the bowl of a food processor fitted with a steel blade. Process for 20 seconds or until smooth, stopping to scrape down the sides of the container, if necessary.\r\n\r\nScrape the spread into a small bowl. Serve immediately at room temperature or cover and refrigerate.\r\n\r\nMakes approximately 3\/4 cup.",
	"ingredients": [
	"4 oz cream cheese, softened\r",
	"2 tbsp canned green chilies, undrained and chopped\r",
	"2 tbsp taco sauce\r",
	"1\/8 tsp granulated sugar\r",
	"1\/8 tsp chili powder\r",
	"generous dash ground cumin"
	],
	"tags": [
	"condiment",
	"components"
	]
	},
	"id251": {
	"id": "id251",
	"name": "Tex Mex Scones",
	"source": "Simply Scones by Weiner and Albright",
	"preptime": 900,
	"waittime": 300,
	"cooktime": 1200,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 375F. Lightly butter a 9-inch diameter circle in the center of a baking sheet.\r\n\r\nIn a large bowl, stir together the flour, sugar, baking powder, salt, chili powder, cumin and pepper. Cut the butter into 1\/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the egg, milk, and chilies. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cheese until evenly distributed.\r\n\r\nWith lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet. Brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until the top is lightly browned and a cake tester or toothpick inserted to the center of a scone comes out clean.\r\n\r\nRemove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container in the refrigerator.",
	"ingredients": [
	"2 cup all-purpose flour\r",
	"1 tbsp granulated sugar\r",
	"2 tsp baking powder\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp chili powder\r",
	"1\/8 tsp ground cumin\r",
	"1\/8 tsp ground black pepper\r",
	"1\/3 cup unsalted butter, chilled\r",
	"1 egg\r",
	"3 tbsp milk\r",
	"3 tbsp canned green chili peppers, undrained and chopped\r",
	"1\/2 cup sharp cheddar cheese, shredded\r",
	"1 egg yolk, for glaze\r",
	"1\/2 tsp water, for glaze\r",
	"1 serving [Taco spread](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id250)"
	],
	"tags": [
	"mexican",
	"bread",
	"sides"
	]
	},
	"id252": {
	"id": "id252",
	"name": "Mocha chip cookie scones",
	"source": "Simply Scones by Weiner and Albright",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "The chocolate can be chopped by processing in a food processor fitted with a steel blade",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 375F. Lightly butter a baking sheet.\r\n\r\nIn a large bowl, stir together the flour, sugar, cocoa, espresso powder, cream of tartar, baking soda and salt.\r\n\r\nCut the butter into 1\/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. The dough will be very sticky. Stir in the chocolate until evenly distributed.\r\n\r\nUsing a 1\/3-cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 4 inches between scones. Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.",
	"ingredients": [
	"1 3\/4 cup all-purpose flour\r",
	"1\/2 cup granulated sugar\r",
	"1 tbsp unsweetened cocoa powder\r",
	"2 1\/2 tsp instant espresso powder\r",
	"1 tsp cream of tartar\r",
	"3\/4 tsp baking soda\r",
	"1\/2 tsp salt\r",
	"1\/3 cup unsalted butter, chilled\r",
	"1\/3 cup buttermilk\r",
	"1 egg\r",
	"1 1\/2 tsp vanilla extract\r",
	"6 oz bittersweet chocolate, finely chopped"
	],
	"tags": [
	"scones",
	"dessert"
	]
	},
	"id254": {
	"id": "id254",
	"name": "Scalloped Yukon Gold and Sweet Potato Gratin",
	"source": "Epicurious",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Fill large bowl with cold water. Working with 1 potato at a time, peel, then cut into 1\/8-inch-thick rounds and place in bowl with water.\r\n\r\nCombine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. \r\n\r\nMix all herbs, salt, and pepper in small bowl.\r\n\r\nButter 13\u00d79\u00d72-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of herb mixture, then half of cheese. Repeat with remaining supplies. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. (All of this can be done up to 6 hours ahead: cover with plastic wrap and chill. Remove plastic wrap before baking.)\r\n\r\nPreheat oven to 400\u00b0F. Cover gratin tightly with foil. Bake 30 minutes. Uncover, and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.",
	"ingredients": [
	"1 1\/2 pound medium Yukon Gold potatoes\r",
	"1 1\/2 pound medium red-skinned sweet potatoes\r",
	"2 cup heavy whipping cream\r",
	"1\/4 cup butter\r",
	"2 garlic cloves, minced\r",
	"1 tbsp fresh parsley, minced\r",
	"1 tbsp fresh rosemary, minced\r",
	"1 tbsp fresh sage, minced\r",
	"1 tbsp fresh thyme, minced\r",
	"1 1\/2 tsp salt\r",
	"3\/4 tsp pepper\r",
	"5 ounce Gruyere, coarsely grated"
	],
	"tags": [
	"sides"
	]
	},
	"id255": {
	"id": "id255",
	"name": "Soba Noodle Salad",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/cooking-live\/soba-noodle-salad-recipe\/index.html",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine the dressing ingredients in a small bowl and set aside.\r\n\r\nBring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.\r\n\r\nToss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.",
	"ingredients": [
	"1\/4 cup chicken stock\r",
	"2 tablespoon soy sauce\r",
	"1\/4 cup rice vinegar\r",
	"1 tablespoon sugar\r",
	"1 teaspoon sesame oil\r",
	"<hr>",
	"7 ounce dried soba noodles\r",
	"1\/2 cup daikon or breakfast radishes, finely julienned\r",
	"1 cup daikon radish sprouts, loosely packed\r",
	"1 small onion, cut in half, thinly sliced, rinsed, and drained\r",
	"2 tablespoon green onion, finely chopped\r",
	"1 tablespoon sesame seeds, toasted\r",
	"Japanese seven-spice powder, to taste (optional)"
	],
	"tags": [
	"sides",
	"japanese",
	"noodles"
	]
	},
	"id256": {
	"id": "id256",
	"name": "Antipasto Chef's Salad",
	"source": "Food Network Magazine Oct 2012",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/antipasto-chefs-salad-recipe\/index.html",
	"calories": 1600,
	"fat": 96,
	"satfat": 20,
	"carbs": 140,
	"fiber": 16,
	"sugar": 0,
	"protein": 56,
	"instructions": "Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool.\r\n\r\nMeanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm.\r\n\r\nWhisk the vinegar, mustard, 1\/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss.\r\n\r\nPeel and quarter the eggs. Add to the salad and gently toss.",
	"ingredients": [
	"4 eggs\r",
	"2 medium russet potatoes, peeled and cut into 1-inch chunks\r",
	"<hr>\r",
	"2 tablespoon red wine vinegar\r",
	"1 tablespoon whole-grain mustard\r",
	"Kosher salt\r",
	"Freshly ground pepper\r",
	"1\/4 cup extra-virgin olive oil\r",
	"<hr>\r",
	"2 cup giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped\r",
	"2 ounce salami, deli-sliced, cut into strips\r",
	"1\/4 cup green olives, pitted and chopped\r",
	"1\/4 cup fresh chives, chopped\r",
	"4 ounce baby kale, torn (about 5 cups=4 oz)"
	],
	"tags": [
	"salad"
	]
	},
	"id258": {
	"id": "id258",
	"name": "Chipotle honey vinaigrette",
	"source": "http:\/\/www.recipesecrets.net\/forums\/recipe-exchange\/25747-chipotle-mexican-grill-chipotle-honey-vinaigrette.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients. Season with salt and pepper to taste.",
	"ingredients": [
	"1 tbsp red wine vinegar\r",
	"2 tsp honey\r",
	"1\/2 tsp adobo paste\r",
	"1\/2 tsp dried oregano\r",
	"3 tbsp olive oil\r",
	"salt & pepper"
	],
	"tags": [
	"dressing",
	"components"
	]
	},
	"id259": {
	"id": "id259",
	"name": "Asparagus and lemon risotto",
	"source": "http:\/\/www.marthastewart.com\/953796\/asparagus-and-lemon-risotto",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring stock to a simmer in a medium saucepan.\r\n\r\nHeat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.\r\n\r\nAdd 1\/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1\/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). \r\n\r\nAs you begin adding stock to the rice, roast the asparagus at 400F for 5 minutes, then let cool and chop to bite-size. Add asparagus and peas to the risotto about 1 minute before risotto is done.\r\n\r\nRemove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.",
	"ingredients": [
	"6 cup vegetable stock, preferably homemade\r",
	"1\/4 cup olive oil\r",
	"1 small onion, finely chopped\r",
	"1 cup Arborio or Carnaroli rice\r",
	"1\/2 cup dry white wine\r",
	"1 bunch asparagus, trimmed\r",
	"1 cup frozen peas, thawed\r",
	"1 teaspoon lemon zest, grated plus more for garnish\r",
	"2 tablespoon lemon juice\r",
	"1\/2 cup fresh parsley, chopped\r",
	"1\/2 cup parmesan, finely grated plus more for serving\r",
	"Coarse salt and freshly ground pepper"
	],
	"tags": [
	"risotto",
	"main",
	"vegetarian"
	]
	},
	"id260": {
	"id": "id260",
	"name": "Moroccan lentil salad",
	"source": "Cooking for Two or More by Pampered Chef",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 800,
	"fat": 22,
	"satfat": 6,
	"carbs": 123,
	"fiber": 22,
	"sugar": 0,
	"protein": 42,
	"instructions": "1. Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in a 2 qt saucepan; add lentils, farro, salt and bay leaf. Simmer, uncovered, 20-25 minutes or until lentils are tender. Drain lentils; remove and discard bay leaf. Set lentils aside to cool.\r\n\r\n2. In a mixing bowl, combine lentils, tomato, onion, cheese, mint and parsley. In a small bowl, whisk together oil, lemon juice, lemon zest and garlic until blended. Drizzle dressing over salad, tossing gently to coat. Sprinkle with paprika.",
	"ingredients": [
	"1\/2 cup dried lentils\r",
	"1\/2 cup farro\r",
	"4 cup water\r",
	"1\/2 tsp salt\r",
	"1 bay leaf\r",
	"1 plum tomato, diced\r",
	"1\/4 cup red onion, finely diced\r",
	"2 oz feta cheese, finely diced\r",
	"3 tbsp fresh mint, chopped\r",
	"2 tbsp fresh parsley, chopped\r",
	"1 tbsp olive oil\r",
	"1 tbsp lemon juice\r",
	"1 tsp lemon zest\r",
	"1 garlic clove, pressed or minced\r",
	"1\/2 tsp paprika"
	],
	"tags": [
	"salad",
	"vegetarian"
	]
	},
	"id261": {
	"id": "id261",
	"name": "Tuscan panzanella salad",
	"source": "Cooking for Two or More by Pampered Chef",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "Can add chopped italian deli meats or chickpeas",
	"calories": 1240,
	"fat": 59,
	"satfat": 10,
	"carbs": 156,
	"fiber": 26,
	"sugar": 29,
	"protein": 39,
	"instructions": "1. Preheat oven to 450F. For salad, place bread cubes on baking sheet; bake 7-10 minutes or until golden brown. Remove from oven; cool completely. In large serving bowl, combine bread cubes, olives, tomatoes, cucumber, onion, chickpeas, and basil.\r\n\r\n2. For vinaigrette, combine lemon juice, vinegar and garlic in small mixing bowl. While continuously whisking, add oil in a thin, steady stream. Drizzle dressing over salad; toss to coat. Let stand 20 minutes to allow flavors to blend. Spoon salad onto serving plates; shave cheese over each serving using a vegetable peeler.",
	"ingredients": [
	"4 oz ciabatta bread, cut into 1\/2-inch cubes\r",
	"1\/4 cup kalamata olives, pitted and coarsely chopped\r",
	"1 cup cherry tomatoes, halved\r",
	"1\/2 medium cucumber, peeled, seeded and diced\r",
	"1\/4 cup red onion, thinly sliced\r",
	"1\/2 cup chickpeas\r",
	"1\/4 cup fresh basil, thinly sliced\r",
	"<hr>\r",
	"1 tbsp lemon juice\r",
	"1 tbsp red wine vinegar\r",
	"1 garlic clove, pressed or minced\r",
	"3 tbsp olive oil\r",
	"1\/2 oz Parmesan, shaved"
	],
	"tags": [
	"salad",
	"vegetarian"
	]
	},
	"id262": {
	"id": "id262",
	"name": "PB&J smoothie",
	"source": "50 Smoothies by Food Network Magazine",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Blend everything together until smooth.",
	"ingredients": [
	"1 cup milk\r",
	"1 banana\r",
	"2 tbsp peanut butter\r",
	"1\/4 cup flax meal\r",
	"2 tbsp jelly"
	],
	"tags": [
	"smoothie",
	"breakfast"
	]
	},
	"id263": {
	"id": "id263",
	"name": "Stir-Fry Sauce (Hoisin and Lime)",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients.",
	"ingredients": [
	"1 lime, zested and juiced\r",
	"2 tablespoon hoisin sauce\r",
	"2 tablespoon soy sauce"
	],
	"tags": [
	"sauce",
	"components",
	"stir-fry"
	]
	},
	"id264": {
	"id": "id264",
	"name": "Stir-Fry Sauce (Spicy)",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients.",
	"ingredients": [
	"3\/4 cup chicken broth\r",
	"1 tbsp cornstarch\r",
	"2 tbsp soy sauce\r",
	"2 tbsp rice vinegar\r",
	"2 tbsp mirin\r",
	"1\/2 tsp sesame oil\r",
	"1 tbsp sugar\r",
	"2 tsp chili sauce"
	],
	"tags": [
	"stir-fry",
	"components",
	"sauce"
	]
	},
	"id265": {
	"id": "id265",
	"name": "Stir-Fry Sauce (Sweet and Sour)",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients.",
	"ingredients": [
	"3\/4 cup chicken broth\r",
	"2 tsp cornstarch\r",
	"1\/4 cup ketchup\r",
	"2 tsp soy sauce\r",
	"3 tbsp rice vinegar\r",
	"1\/4 cup sugar\r",
	"1\/2 tsp salt\r",
	"1 tsp sesame oil"
	],
	"tags": [
	"stir-fry",
	"components",
	"sauce"
	]
	},
	"id268": {
	"id": "id268",
	"name": "Stir-Fry Sauce (Clear)",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients.",
	"ingredients": [
	"3\/4 cup chicken broth\r",
	"1 tbsp cornstarch\r",
	"2 tbsp rice wine\r",
	"1\/2 tsp sesame oil\r",
	"1 tsp salt\r",
	"1\/2 tsp sugar"
	],
	"tags": [
	"stir-fry",
	"components",
	"sauce"
	]
	},
	"id270": {
	"id": "id270",
	"name": "Veggie Pizza",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 450\u00b0.\r\n\r\nMix oil and garlic together in small bowl. Brush onto pizza crust, then bake for 5 minutes, or until garlic is fragrant.\r\n\r\nMix together cheese and italian seasoning. Sprinkle on crust. Top with veggies, then finish with parmesan. Bake for an additional 7-10 minutes, until cheese is melted.",
	"ingredients": [
	"1 pizza crust\r",
	"1 1\/2 cup mozzarella (low-moisture)\r",
	"2 tsp Italian seasoning\r",
	"1\/4 white onion, sliced\r",
	"2 large cremini mushrooms\r",
	"1\/2 tomato, sliced\r",
	"1\/2 zucchini, sliced\r",
	"1\/4 cup parmesan, grated\r",
	"2 clove garlic\r",
	"2 tbsp olive oil"
	],
	"tags": [
	"vegetarian",
	"pizza",
	"main"
	]
	},
	"id271": {
	"id": "id271",
	"name": "Eggs",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 70,
	"fat": 5,
	"satfat": 2,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 6,
	"instructions": "If baking: Put egg in cold oven, then set oven to 325\u00b0. Cook 1 egg for 25m, dozen eggs for 30m.\r\n\r\nIf boiling: Put egg in cold water, then bring to boiling. Cook for 1 minute, remove from heat, cover, let stand for 10m.\r\n\r\nIf poaching: Bring water to gentle simmer. Add splash of vinegar. Stir water gently in one direction to form whirlpool, then drop egg into center. Gently keep egg from sticking. For soft, cook 2-3 minutes. Remove with slotted spoon onto parchment paper.",
	"ingredients": [
	"1 egg"
	],
	"tags": [
	"breakfast"
	]
	},
	"id272": {
	"id": "id272",
	"name": "Goat cheese, sun dried tomato, and pesto torta",
	"source": "Bride and Groom first and forever cookbook by Barber and Whiteford",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 12,
	"comments": "Leftovers can be used in lots of stuff, such as in pasta or on pizza",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Stir together the goat cheese and cream cheese in a medium bowl. Season with kosher salt and pepper to taste.\r\n\r\nCombine 1\/4 cup of the cheese mixture with the sun dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with kosher salt and pepper to taste.\r\n\r\nLine a 3-cup ramekin or small bowl with plastic wrap, extending the plastic wrap over the sides. Spray the plastic wrap with vegetable oil cooking spray. Spread half of the cheese mixture evenly over the bottom of the ramekin. Cover with the pesto, then with the cheese-tomato mixture. Top with the remaining goat-cream cheese mixture. Fold the plastic wrap over the final cheese layer and refrigerate until chilled, at least 1 1\/2 hours.\r\n\r\nInvert the torta onto a platter and peel off the plastic wrap. Garnish with basil leaves and serve with baguette slices or crackers.\r\n\r\nCan be made 2 days ahead and refrigerated.\r\n\r\nNote: the pesto needs to be able to hold its shape. If yours is a little thin, add grated Parmesan cheese until you reach a thick consistency.\r\n\r\nUsing leftover torta:\r\n\r\nPasta \r\nUse a heaping tablespoon of torta and thin with some of the water the pasta cooked in for each serving of pasta. For two servings, use 2 heaping tablespoons of torta and about 1\/4 cup pasta water.\r\n\r\nBaked potato \r\nDollop on cooked potatoes\r\n\r\nFlatbread pizza \r\nSpread leftover torta on focaccia and top with grilled vegetables.",
	"ingredients": [
	"4 oz goat cheese, at room temperature\r",
	"8 oz cream cheese, at room temperature\r",
	"salt and ground pepper\r",
	"3\/4 cup oil packed sun dried tomatoes, drained and finely chopped\r",
	"3 Tbsp tomato paste\r",
	"1\/2 tsp balsamic vinegar\r",
	"2\/3 cup pesto\r",
	"Garnish, fresh basil leaves or parsley sprigs\r",
	"Toasted baguette slices or crackers, for serving"
	],
	"tags": [
	"appetizer",
	"party"
	]
	},
	"id273": {
	"id": "id273",
	"name": "Frozen Dinner",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cook frozen dinner. Eat.",
	"ingredients": [
	"1 frozen dinner"
	],
	"tags": [
	"dinner",
	"components"
	]
	},
	"id275": {
	"id": "id275",
	"name": "Tempeh sauerbraten",
	"source": "Whole Foods",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "IN a saute pan, steam saute the onion and spices until the onion has softened and is lightly caramelized, about 5 minutes. Add in the rest of the ingredients except for tempeh. Bring the mixture to a boil and then add the tempeh. Decrease the heat to low, cover, and simmer stirring occasionally until th etempeh is tender and cabbage is soft, about 15 minutes.\r\n\r\nCooking technique: Steam saute is an oil free cooking technique that uses liquid (water, broth, coconut water, wine etc.) instead of oil to saute. This is done by adding items to a hot dry pan using a small amount of liquid as needed to prevent sticking to the pan.",
	"ingredients": [
	"1 yellow onion, diced\r",
	"1\/2 tsp smoked paprika\r",
	"1\/2 tsp cinnamon\r",
	"1\/8 tsp caraway seeds\r",
	"1\/8 tsp ground ginger\r",
	"1\/8 tsp ground clove\r",
	"1\/2 tsp black pepper\r",
	"1\/4 tsp salt\r",
	"2 tsp garlic\r",
	"1 head red cabbage, about 1 pound per head, shredded\r",
	"2 Granny Smith apples, shredded\r",
	"3\/4 cup red wine\r",
	"2 tbsp red wine vinegar\r",
	"1 1\/2 cup low-sodium vegetable broth\r",
	"1 tbsp honey\r",
	"8 oz tempeh, cut into 1 inch cubes"
	],
	"tags": [
	"untried",
	"vegetarian",
	"main"
	]
	},
	"id277": {
	"id": "id277",
	"name": "Bavarian kartofflepuffer (potato pancakes)",
	"source": "http:\/\/www.bavariankitchen.com\/sides\/kartoffelpuffer.aspx",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Peel and rinse the potatoes. Grate the potatoes using a box grater or a food processor with a grating attachment. Let potatoes drain in a sieve if they contain a lot of water. Transfer grated potatoes into a bowl and mix the sour cream into the potatoes immediately, this prevents the potatoes from browning (oxidation), add the egg, flour, salt and grated onion (optional). \r\n\r\nMix everything well until all is combined. Potato mixture can be drained at this point again if it has too much liquid. Preheat a non-stick skillet with the oil on medium-high. Reduce to medium-low and add the mixture into the hot oil (10 cm or 2-3 inches in diameter) and press flat with a spatula. Fry until golden on the bottom then flip and finish the other side until golden as well. Let pancakes drain on a plate with paper towels.\r\n\r\nServe with a garden salad or alone with some apple sauce or berry jam on the side.",
	"ingredients": [
	"2 1\/4 lb Russet potatoes\r",
	"2 tablespoon sour cream\r",
	"1 egg\r",
	"3 tablespoon flour\r",
	"pinch salt\r",
	"1 medium onion\r",
	"light canola oil"
	],
	"tags": [
	"sides",
	"vegetable",
	"german"
	]
	},
	"id278": {
	"id": "id278",
	"name": "Cheddar beer soup",
	"source": "http:\/\/www.seriouseats.com\/recipes\/2010\/11\/cheddar-beer-soup-recipe.html",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Add butter to 4-quart heavy saucepan set over medium heat. When melted, add leeks, carrots, celery, garlic, and bay leaf. Cook for five minutes, or until vegetables are tender.\r\n\r\n2. Turn heat to medium-low, and sprinkle in flour. Stir well with wooden spoon, and cook for three minutes. Whisk in the milk, broth, and beer in a slow stream. Turn heat to medium and bring to simmer, then reduce to medium-low. Simmer for 5 minutes. Add Worcestershire sauce, mustard, salt, and ground pepper. Stir well.\r\n\r\n3. Add handful of cheese and stir until it melts. Continue adding cheese and stirring, until all cheese is incorporated. Make sure soup doesn\u2019t come to a boil by turning down heat if necessary.\r\n\r\n4. Discard the bay leaf. Serve soup in bowls with bread and crumbled bacon.",
	"ingredients": [
	"2 medium leeks, hard green parts and stems discarded, diced (about 2 cups)\r",
	"2 medium carrots, peeled and diced (about 1 cup)\r",
	"2 celery ribs, diced (about 1 cup)\r",
	"1 clove garlic, minced\r",
	"1 Turkish bay leaf\r",
	"1\/2 stick unsalted butter\r",
	"1\/3 cup all-purpose flour\r",
	"2 cup milk\r",
	"1 3\/4 cup chicken broth\r",
	"1 12oz bottle English ale\r",
	"1 tablespoon Worcestershire sauce\r",
	"1 teaspoon dry mustard\r",
	"1 teaspoon salt\r",
	"1\/4 teaspoon ground black pepper\r",
	"4 cup extra-sharp cheddar, grated\r",
	"4 slices bacon, cooked and crumbled\r",
	"crusty bread, sliced"
	],
	"tags": [
	"soup",
	"main",
	"untried"
	]
	},
	"id280": {
	"id": "id280",
	"name": "Salmon Tuscano with Herbed Orzo",
	"source": "http:\/\/www.delallo.com\/recipes\/salmon-tuscano-herbed-whole-wheat-orzo",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 3024,
	"fat": 182,
	"satfat": 33,
	"carbs": 163,
	"fiber": 13,
	"sugar": 20,
	"protein": 183,
	"instructions": "Bring a pot of salted water to a boil. Cook orzo for al dente texture.\r\n\r\nIn a large, nonstick saucepan, heat the olive oil on a medium setting. Cook half of onion until tender, about 5 minutes. Combine with rosemary and cooked orzo in a large bowl. Toss well to incorporate, then set aside.\r\n\r\nAdd garlic and remaining onion to the pan. Cook until soft, about 2 minutes. Add grape tomatoes and Calamata olives. Cook together for about 3 minutes. Remove the skillet from heat, then stir in parsley, and remaining basil. Season with salt and pepper. Set aside.\r\n\r\nRub salmon with salt, pepper and half of the chopped basil. Using the same saucepan from the onions, saut\u00e9 salmon in the remaining olive oil, until golden on each side. Cook flesh side first, then approximately 5 minutes per side.\r\n\r\nServe salmon atop a small bed of orzo, dazzled with the warm tomato and olive salsa.",
	"ingredients": [
	"1 cup uncooked orzo\r",
	"2 tablespoon olive oil\r",
	"1\/2 small onion, chopped\r",
	"1 tablespoon rosemary, chopped\r",
	"<hr>\r",
	"1\/2 small onion, chopped\r",
	"1 teaspoon garlic, minced\r",
	"1 pint grape tomatoes, halved\r",
	"8 oz seasoned kalamata olives\r",
	"2 tablespoon fresh basil, chopped\r",
	"2 tablespoon fresh parsley, chopped\r",
	"<hr>\r",
	"4 salmon fillets\r",
	"2 tablespoon olive oil\r",
	"1\/4 teaspoon salt\r",
	"1\/8 teaspoon ground black pepper\r",
	"2 tablespoon fresh basil, chopped"
	],
	"tags": [
	"salmon",
	"main"
	]
	},
	"id281": {
	"id": "id281",
	"name": "Pecan-Crusted Mozzarella Salad",
	"source": "http:\/\/new.pamperedchef.com\/recipe\/97752",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Slice mozzarella cheese into eight rounds about 1\/2 in. thick. Place flour in first shallow dish. Lightly beat egg in second dish. Combine pecans, Parmesan cheese and bread crumbs in third dish. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.\r\n\r\n2. Add oil to 10-in non-stick Skillet (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges.\r\n\r\n3. Add vinaigrette and mustard to Small Bowl; whisk until well blended. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinaigrette and top with mozzarella rounds.",
	"ingredients": [
	"2\/3 cup pecans, finely chopped\r",
	"1 oz Parmesan cheese, grated\r",
	"16 oz mozzarella cheese\r",
	"2 tbsp all-purpose flour\r",
	"2 egg\r",
	"2\/3 cup panko breadcrumbs\r",
	"2 tsp olive oil\r",
	"1\/2 cup olive oil\r",
	"1\/4 cup balsamic vinegar\r",
	"2 tsp Dijon mustard\r",
	"1 cup grape tomatoes\r",
	"8 cup mixed greens salad blend"
	],
	"tags": [
	"salad",
	"vegetarian"
	]
	},
	"id282": {
	"id": "id282",
	"name": "Tomato-Basil Soup with Ricotta Dumplings",
	"source": "http:\/\/new.pamperedchef.com\/recipe\/95261",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 840,
	"servings": 2,
	"comments": "",
	"calories": 500,
	"fat": 14,
	"satfat": 6,
	"carbs": 68,
	"fiber": 10,
	"sugar": 0,
	"protein": 30,
	"instructions": "1. For soup, combine oil and garlic in 3-qt. Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.\r\n\r\n2. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Bowl; mix well. Add flour; stir just until combined. Using a Small Scoop or spoons, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.",
	"ingredients": [
	"1 tsp olive oil\r",
	"1 garlic clove, pressed\r",
	"1 15oz can crushed tomatoes, undrained\r",
	"1 1\/2 cup vegetable broth, or chicken broth\r",
	"1\/4 cup fresh basil, snipped\r",
	"<hr>\r",
	"1\/4 cup part-skim ricotta cheese\r",
	"2 tbsp grated fresh Parmesan cheese\r",
	"1 egg white, lightly beaten\r",
	"1\/2 tsp salt\r",
	"1\/4 tsp coarsely ground black pepper\r",
	"1\/3 cup all-purpose flour\r",
	"2 tbsp fresh basil leaves, chiffonade, for garnish"
	],
	"tags": [
	"soup",
	"vegetarian",
	"main"
	]
	},
	"id283": {
	"id": "id283",
	"name": "Tomato, Basil and Portobello Napoleons",
	"source": "http:\/\/new.pamperedchef.com\/recipe\/72973",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 4,
	"comments": "",
	"calories": 1136,
	"fat": 68,
	"satfat": 24,
	"carbs": 76,
	"fiber": 16,
	"sugar": 16,
	"protein": 44,
	"instructions": "Preheat oven to 450\u00b0F (230\u00b0C). \r\n\r\nMake the dressing: whisk vinegar, oil, garlic, seasoning, and salt together. Baste mushrooms on both sides, then place mushrooms gills-down and bake for 10 min. Flip, top with tomato slices, and bake for another 10 min.\r\n\r\nMeanwhile, toast the nuts, and pan-toast the breadcrumbs (with olive oil, salt, and italian seasoning) to desired darkness.\r\n\r\nPlate the mushrooms when finished, then top with goat cheese, basil, nuts, and bread crumbs. Drizzle with olive oil if desired.",
	"ingredients": [
	"2 tbsp white wine vinegar\r",
	"2 garlic clove, pressed\r",
	"1\/4 tsp Italian Seasoning\r",
	"1\/4 tsp salt\r",
	"2 tbsp olive oil\r",
	"8 large portobello mushroom caps, stem removed\r",
	"<hr>\r",
	"4 large tomatoes, cut into 2 thick slices each\r",
	"4 oz log goat cheese\r",
	"1\/3 cup pine nuts, toasted and chopped\r",
	"1\/2 cup fresh bread crumbs, toasted\r",
	"1\/2 tsp Italian Seasoning\r",
	"1 tbsp olive oil\r",
	"4 large basil leaves, thinly sliced"
	],
	"tags": [
	"salad",
	"vegetarian"
	]
	},
	"id284": {
	"id": "id284",
	"name": "Creamy Broccoli & Sun-Dried Tomato Orzotto",
	"source": "http:\/\/new.pamperedchef.com\/recipe\/68336",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 2800,
	"fat": 136,
	"satfat": 56,
	"carbs": 296,
	"fiber": 32,
	"sugar": 0,
	"protein": 88,
	"instructions": "Heat oil in 12\" skillet over medium-high heat. \r\n\r\nAdd onion and garlic; cook 30-45 seconds or until fragrant. Stir in orzo, vegetable broth and wine; cook, uncovered, 14-16 minutes or until almost all liquid is absorbed and orzo is tender. \r\n\r\nRemove skillet from heat. Add tomatoes and broccoli. Cover; let stand 5 minutes. Add cheeses; mix well. Add parsley for garnish, if desired.",
	"ingredients": [
	"1 medium onion, finely chopped\r",
	"3 garlic cloves, pressed\r",
	"2 tsp olive oil\r",
	"1 1\/2 cup uncooked orzo pasta\r",
	"3 3\/4 cup vegetable broth\r",
	"3\/4 cup dry white wine, such as Chardonnay\r",
	"1 8oz jar sun-dried tomatoes in oil, drained and patted dry\r",
	"1 head broccoli\r",
	"2 oz Parmesan cheese\r",
	"6 oz mascarpone cheese\r",
	"Fresh parsley, chopped (optional)"
	],
	"tags": [
	"vegetarian",
	"pasta",
	"main"
	]
	},
	"id286": {
	"id": "id286",
	"name": "Slow-Cooker Greek Stuffed Peppers",
	"source": "http:\/\/www.marthastewart.com\/341733\/slow-cooker-greek-stuffed-peppers?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=341733&center=854190",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 14400,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.\r\n\r\nAdd beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.\r\n\r\nSprinkle peppers with scallion greens; serve with lemon wedges.\r\n\r\n---\r\n\r\nTo make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.",
	"ingredients": [
	"4 large bell peppers\r",
	"1 can cannellini beans, rinsed and drained\r",
	"4 oz crumbled feta\r",
	"1\/2 cup couscous\r",
	"4 green onions, white and green parts separated, thinly sliced\r",
	"1 garlic clove, minced\r",
	"1 teaspoon dried oregano\r",
	"Coarse salt and freshly ground pepper\r",
	"Lemon wedges, for serving"
	],
	"tags": [
	"vegetarian",
	"greek",
	"main",
	"slow_cooker"
	]
	},
	"id287": {
	"id": "id287",
	"name": "Mixed Tomato Cobbler with Gruyere Crust",
	"source": "http:\/\/www.marthastewart.com\/316237\/mixed-tomato-cobbler-with-gruyere-crust?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=275688&slide=316237&center=854190",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "Serve with a salad for a meal",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In the bowl of a food processor, combine 2 1\/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup Gruyere cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.\r\n\r\nWith machine running, pour ice water (about 1\/4 cup) little by little through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.\r\n\r\nDivide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.\r\n\r\nMelt remaining tablespoon butter in large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl to cool slightly.\r\n\r\nPlace tomatoes in a large bowl. Toss with remaining 1\/4 cup plus 2 tablespoons flour, 1 1\/2 teaspoons salt, and 1 1\/2 teaspoons granulated sugar, and basil and pepper. When onion mixture is cooled, add to tomato mixture, and toss to combine. Transfer mixture to a deep 9 1\/2- or 10-inch pie dish. Set aside.\r\n\r\nHeat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal. Make three to four small slits in crust; form a decorative edge if desired. In small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1\/4 cup cheese. Place pie dish on a baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving.",
	"ingredients": [
	"2 3\/4 cup all-purpose flour\r",
	"2 tablespoon all-purpose flour\r",
	"2 1\/2 teaspoon salt\r",
	"2 1\/2 teaspoon granulated sugar\r",
	"1 1\/4 cup grated Gruyere cheese\r",
	"1 cup unsalted butter, cold, cut into pieces\r",
	"1 tablespoon unsalted butter\r",
	"1 large onion, diced\r",
	"3 clove garlic, minced\r",
	"2 pound grape tomatoes\r",
	"1\/2 cup basil, chopped\r",
	"Freshly ground black pepper\r",
	"1 large egg"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id288": {
	"id": "id288",
	"name": "Gnocchi",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/anne-burrell\/gnocchi-with-prosciutto-spring-peas-and-chanterelles-recipe\/index.html",
	"preptime": 900,
	"waittime": 1800,
	"cooktime": 3600,
	"servings": 8,
	"comments": "",
	"calories": 3431,
	"fat": 58,
	"satfat": 32,
	"carbs": 582,
	"fiber": 54,
	"sugar": 24,
	"protein": 142,
	"instructions": "Preheat the oven to 375 or 400 degrees F.\r\n\r\nBake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!\r\n\r\nWhile the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.\r\n\r\nWhen the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.\r\n\r\nCrumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.\r\n\r\nForm the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1\/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!\r\n\r\nUse or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.\r\n\r\nNote: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.\r\n\r\nP.S. These are Chef Anne \"Secrets\" to great gnocchi, use them and you will be successful every time.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/anne-burrell\/gnocchi-with-prosciutto-spring-peas-and-chanterelles-recipe\/index.html?oc=linkback",
	"ingredients": [
	"5 large Idaho potatoes\r",
	"2 eggs\r",
	"3\/4 cup grated Parmesan\r",
	"3 1\/2 cup all-purpose flour\r",
	"1 tablespoon salt"
	],
	"tags": [
	"components",
	"untried"
	]
	},
	"id289": {
	"id": "id289",
	"name": "Grilled Cheese & Tomato Skillet",
	"source": "http:\/\/new.pamperedchef.com\/recipe\/2575",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 4300,
	"fat": 180,
	"satfat": 100,
	"carbs": 520,
	"fiber": 3,
	"sugar": 63,
	"protein": 15,
	"instructions": "Brush bread slices with butter. Toast in skillet 3-5 minutes until golden brown, turning once.\r\n\r\nMeanwhile, cut 1\/16th (1\/4 cup from 4 cups) of the tomatoes into quarters; set aside for garnish. Finely dice remaining tomatoes.\r\n\r\nAdd oil, onion, and garlic to skillet; cook over medium-high heat 2\u20133 minutes or until onion is translucent, stirring frequently. Carefully add diced tomatoes, broth, pasta, cream, salt and black pepper. Bring to a boil. Cover and cook 6\u20138 minutes or until pasta is still slightly firm, stirring occasionally.\r\n\r\nRemove skillet from heat; add half of the cheese and stir until cheese is completely melted. Top with remaining cheese. Cover and let stand 3\u20134 minutes or until cheese is melted. Arrange bread in an overlapping circular pattern around edge of skillet. Garnish with reserved tomatoes and parsley, if desired.",
	"ingredients": [
	"8 slices bread, halved\r",
	"3 tbsp butter, melted\r",
	"4 cup grape tomatoes, divided\r",
	"3 cup vegetable broth\r",
	"1 medium onion, finely chopped\r",
	"1 1\/2 tbsp olive oil\r",
	"3 garlic cloves, pressed\r",
	"1 lb uncooked medium shell pasta\r",
	"1\/2 cup heavy whipping cream\r",
	"2 tsp salt\r",
	"1 tsp coarsely ground black pepper\r",
	"2 cup sharp cheddar, shredded and divided\r",
	"Fresh parsley, chopped (optional)"
	],
	"tags": [
	"pasta",
	"vegetarian",
	"main"
	]
	},
	"id290": {
	"id": "id290",
	"name": "Mediterranean Patio Pizza",
	"source": "http:\/\/new.pamperedchef.com\/recipe\/10006",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 2100,
	"fat": 114,
	"satfat": 0,
	"carbs": 0,
	"fiber": 30,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 375\u00b0F. Roll out dough. Lightly spray dough with olive oil, then add garlic. Bake 14-16 minutes or until golden brown; cool completely. \r\n\r\nFor cheese spread, finely chop enough artichoke hearts to make 1\/4 cup. Combine with cream cheese, half of the feta cheese and oregano in bowl; mix well. Spread mixture evenly over crust. \r\n\r\nFor toppers, quarter remaining artichoke hearts. Arrange them and all other vegetables over cream cheese mixture. Sprinkle with remaining feta cheese and pine nuts. Drizzle with salad dressing just before serving. ",
	"ingredients": [
	"1 lb refrigerated pizza dough\r",
	"Olive oil\r",
	"1 garlic clove, pressed\r",
	"<hr>\r",
	"1 14oz can artichoke hearts in water, drained, divided\r",
	"4 ounce cream cheese, softened\r",
	"4 ounce feta cheese, crumbled, divided\r",
	"1\/2 teaspoon dried oregano\r",
	"<hr>\r",
	"2 plum tomatoes, seeded and chopped\r",
	"1\/3 cup black olives, pitted and sliced\r",
	"1\/3 cup cucumber, sliced and quartered\r",
	"1\/4 small red onion, sliced into thin wedges\r",
	"2 tablespoon pine nuts, toasted (optional)\r",
	"2 tbsp olive oil\r",
	"1 tbsp red wine vinegar\r",
	"1\/2 tsp dijon mustard \r",
	"salt and pepper"
	],
	"tags": [
	"pizza",
	"main",
	"vegetarian"
	]
	},
	"id291": {
	"id": "id291",
	"name": "Baked Ziti with Crunchy Italian Salad and Garlic Bread",
	"source": "http:\/\/www.marthastewart.com\/312465\/baked-ziti-with-crunchy-italian-salad-an?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=275688&slide=312465&center=854190",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 3340,
	"fat": 146,
	"satfat": 79,
	"carbs": 328,
	"fiber": 41,
	"sugar": 48,
	"protein": 203,
	"instructions": "Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.\r\n\r\nIn a small bowl, combine ricotta, egg, a third of the Parmesan, and half the mozzarella; season with salt and pepper.\r\n\r\nIn the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining Parmesan and mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.\r\n\r\nMeanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1\/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.\r\n\r\nIn a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.",
	"ingredients": [
	"Coarse salt and ground pepper\r",
	"8 ounce ziti rigate (ridged) or other short pasta\r",
	"1 cup part-skim ricotta\r",
	"1 large egg, lightly beaten\r",
	"1\/4 cup parmesan, finely grated\r",
	"1\/2 cup mozzarella, shredded\r",
	"1 24oz can tomato sauce\r",
	"1\/2 cup parmesan, finely grated\r",
	"1\/2 cup mozzarella, shredded\r",
	"<hr>\r",
	"1\/2 loaf Italian bread (5 ounces)\r",
	"2 tablespoon butter, melted\r",
	"2 garlic cloves, minced\r",
	"<hr>\r",
	"1 tablespoon sherry vinegar or red-wine vinegar\r",
	"1 tablespoon olive oil\r",
	"1 head Belgian endive, stem end trimmed, thinly sliced\r",
	"3 1\/2 oz arugula, thick stems removed"
	],
	"tags": [
	"main",
	"pasta"
	]
	},
	"id292": {
	"id": "id292",
	"name": "Millet bread (Corn-free cornbread)",
	"source": "http:\/\/gingerlemongirl.blogspot.com\/2010\/11\/gluten-free-vegan-millet-bread-mock.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat oven to 425 degrees. In a mixing bowl whisk together all dry ingredients. In a small bowl mix together all wet ingredients. Pour the wet ingredients into the dry ingredients and mix together thoroughly with a fork into a wet batter. Place a heavy-bottomed oven-safe skillet or cast iron pan with 2 tablespoons butter in it into the preheated oven for 5 minutes. Allow the butter to get hot enough to sizzle when a drop of water is flicked into the pan. Holding the hot pan with an oven mitt pour the millet bread batter into the pan and spread it evenly around the pan. Place back in the oven and bake for 18-20 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before serving.\r\n",
	"ingredients": [
	"1\/3 cup sorghum flour\r",
	"1\/3 cup arrowroot starch\r",
	"1 cup millet flour\r",
	"1 teaspoon xanthan gum\r",
	"2 teaspoon baking powder\r",
	"1\/2 teaspoon salt\r",
	"3 tablespoon sugar\r",
	"<hr>",
	"3 tablespoon oil, not olive oil\r",
	"2 eggs\r",
	"1 cup buttermilk\r",
	"<hr>",
	"2 tbsp butter, for pan"
	],
	"tags": [
	"sides"
	]
	},
	"id293": {
	"id": "id293",
	"name": "Chocolate-Pumpkin Cheesecake Bars",
	"source": "http:\/\/www.marthastewart.com\/341749\/chocolate-pumpkin-cheesecake-bars?czone=food%2Fholiday-cookies-center%2Fholiday-cookies-recipes&gallery=274297&slide=341749&center=276951",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.\r\n\r\nIn a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.\r\n\r\nTransfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.\r\n\r\nPlace cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.\r\n\r\nPlace chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.\r\n\r\nPour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.\r\n\r\nCool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.",
	"ingredients": [
	"4 1\/2 oz graham crackers or chocolate wafer cookies\r",
	"2 tablespoon sugar\r",
	"4 tablespoon unsalted butter, melted\r",
	"<hr>\r",
	"2 packages bar cream cheese (8 ounces each)\r",
	"1 cup sugar\r",
	"1 cup canned solid-pack pumpkin puree\r",
	"3 eggs\r",
	"3 tablespoon all-purpose flour\r",
	"1 teaspoon pumpkin-pie spice\r",
	"1\/2 teaspoon salt\r",
	"4 ounce semisweet chocolate, chopped"
	],
	"tags": [
	"dessert"
	]
	},
	"id294": {
	"id": "id294",
	"name": "Shortbread cookies with salted caramel",
	"source": "http:\/\/honestcooking.com\/shortbread-cookies-with-salted-caramel\/",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 350?F. Line two sheet pans with parchment paper. Set aside.\r\n2. In the bowl of an electric mixer, beat butter and sugar till soft and fluffy. Add salt and vanilla bean paste (or vanilla extract) and mix for a few seconds to combine.\r\n3. Add flour and mix for 1-2 minutes, until large crumbs form. Pour mixture out on to a work surface and knead several times until a smooth ball forms.\r\n4. Scoop up small balls of dough, about 2 tablespoons each. Roll each ball between the palms of your hands till you form smooth, round circles. Place dough balls on prepared cookie sheets, spacing 2 inches apart.\r\n5. Flatten each ball with a flat-bottomed glass to a disk about \u00bd inch thick.\r\n6. Make an indention, about \u00bd inch in diameter in the center of each dough disk. Use any round-ended utensil to make the indentions, such as the end of a wooden spoon or ice cream scoop.\r\n7. Place sheet pans with prepared cookies in the refrigerator for 15-20 minutes before baking. This will keep them from spreading out too much.\r\n8. Bake for 15-18 minutes or until beginning to turn golden at bottom edges.\r\n9. Remove to a wire cooling rack.\r\n10. Fill the center of each cookie with a generous rounded teaspoon of the caramel mixture.\r\n11. Sprinkle lightly with flaky sea salt. Allow to cool and \u201cset\u201d for at least an hour before serving.\r\n\r\nDirections for the caramel:\r\n1. Combine the butter, brown sugar, cane sugar, corn syrup and heavy cream. Bring to a boil stirring till dissolved.\r\n2. Reduce heat to a steady simmer and cook, stirring occasionally until mixture reaches 220?F* on a candy thermometer. Remove from heat and add vanilla. Stir well until smooth and bubbles disappear.",
	"ingredients": [
	"8 ounce butter\r",
	"1\/2 cup granulated sugar\r",
	"2 teaspoon vanilla extract, or vanilla bean paste\r",
	"2 cup all-purpose flour\r",
	"<hr>\r",
	"1\/2 cup butter\r",
	"1\/2 cup Dark Brown Sugar\r",
	"2 tablespoon Cane Sugar\r",
	"1\/3 cup corn syrup\r",
	"1\/4 cup heavy cream\r",
	"1 teaspoon vanilla\r",
	"flaky sea salt, such as Maldon"
	],
	"tags": [
	"cookies",
	"dessert",
	"untried"
	]
	},
	"id295": {
	"id": "id295",
	"name": "Vanilla chocolate sandwich cookies",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/vanilla-chocolate-sandwich-cookies-recipe\/index.html",
	"preptime": 14400,
	"waittime": 0,
	"cooktime": 720,
	"servings": 30,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Sift the flour, baking powder and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches, beating after each, until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.\r\n\r\nMake the filling: Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour over the chocolate in a medium bowl and let stand 2 minutes; stir until smooth. Set aside.\r\n\r\nWorking with 1 disk at a time, roll out the dough between floured sheets of parchment paper until about 1\/8 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.\r\n\r\nPosition racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until just golden, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.\r\n\r\nBriefly beat the filling with a mixer on medium-high speed until thick, 30 seconds. Chill until cold, about 1 hour. Sandwich between the cookies and roll the edges in sprinkles.",
	"ingredients": [
	"2 1\/2 cup all-purpose flour, plus more for dusting\r",
	"1\/4 teaspoon baking powder\r",
	"1\/2 teaspoon salt\r",
	"2 1\/2 stick unsalted butter, at room temperature\r",
	"1 cup sugar\r",
	"1 large egg\r",
	"2 teaspoon vanilla extract\r",
	"<hr>\r",
	"2\/3 cup heavy cream\r",
	"8 ounce milk chocolate, finely chopped\r",
	"Sprinkles, for decorating (optional)"
	],
	"tags": [
	"cookies",
	"dessert"
	]
	},
	"id296": {
	"id": "id296",
	"name": "Jamie's Old-Fashioned Ginger Crinkle Cookies",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/jamie-deen\/jamies-old-fashioned-ginger-crinkle-cookies-recipe\/index.html?ic1=obinsite",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 350 degrees F.\r\n\r\nIn a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.\r\n\r\nAdd the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.\r\n\r\nAdd the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1\/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.\r\n\r\nNotes\r\nNotes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!",
	"ingredients": [
	"2 cup all-purpose flour\r",
	"2 teaspoon baking soda\r",
	"1 1\/2 teaspoon ground ginger\r",
	"1 teaspoon ground cinnamon\r",
	"1\/2 teaspoon kosher salt\r",
	"1\/4 teaspoon ground allspice\r",
	"1\/4 teaspoon ground cloves\r",
	"1\/2 cup vegetable shortening\r",
	"1\/4 cup unsalted butter, softened\r",
	"1\/2 cup firmly packed light brown sugar\r",
	"1\/2 cup granulated sugar\r",
	"1\/4 cup molasses\r",
	"1 large egg\r",
	"1\/4 cup plus 1 tablespoon turbinando sugar"
	],
	"tags": [
	"cookies",
	"dessert"
	]
	},
	"id297": {
	"id": "id297",
	"name": "Baked Penne with Roasted Vegetables",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/giada-de-laurentiis\/baked-penne-with-roasted-vegetables-recipe\/index.html",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 450 degrees F.\r\n\r\nOn a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, salt, pepper, and dried herbs. Roast until tender, about 15 minutes.\r\n\r\nMeanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.\r\n\r\nIn a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, salt, and pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.\r\n\r\nPour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1\/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.",
	"ingredients": [
	"2 red bell peppers, cored and cut into 1-inch wide strips\r",
	"2 zucchini, quartered lengthwise and cut into 1-inch cubes\r",
	"2 yellow squash, quartered lengthwise and cut into 1-inch cubes\r",
	"4 cremini mushrooms, halved\r",
	"1 yellow onion, peeled and sliced into 1-inch strips\r",
	"1\/4 cup extra-virgin olive oil\r",
	"1\/2 teaspoon salt\r",
	"1\/2 teaspoon freshly ground black pepper\r",
	"1 tablespoon dried Italian herb mix, or herbs de Provence\r",
	"<hr>",
	"1 pound penne pasta\r",
	"3 cup marinara sauce, (store bought or homemade)\r",
	"1 cup fontina cheese, grated\r",
	"1\/2 cup smoked mozzarella, grated\r",
	"1\/2 teaspoon salt\r",
	"1\/2 teaspoon freshly ground black pepper\r",
	"1 1\/2 cup frozen peas, thawed\r",
	"1\/4 cup Parmesan, grated\r",
	"<hr>",
	"1\/3 cup Parmesan, for topping\r",
	"2 tablespoon butter, cut into small pieces"
	],
	"tags": [
	"vegetarian",
	"pasta",
	"main",
	"untried"
	]
	},
	"id298": {
	"id": "id298",
	"name": "All-day minestrone (slow cooker)",
	"source": "Fresh from the Vegetarian Slow Cooker",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 25200,
	"servings": 6,
	"comments": "",
	"calories": 1254,
	"fat": 48,
	"satfat": 6,
	"carbs": 156,
	"fiber": 30,
	"sugar": 42,
	"protein": 36,
	"instructions": "Pour the oil in the bottom of a 4-6 quart slow cooker. Add the onion, celery, carrot, and garlic, cover, and cook on High while you assemble the remaining ingredients.\r\n\r\nAfter they've been prepped, add the green beans, chickpeas, tomatoes, zucchini, and stock to the slow cooker and season with salt and pepper. Cover and cook on Low for 7 to 8 hours.\r\n\r\nIf using raw ditalini, about an hour before you're ready to serve, add it to the slow cooker and cover.\r\n\r\nJust before serving, stir in the pesto and already-cooked pasta, if using.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"1 medium yellow onion, minced\r",
	"1 stalk celery, chopped\r",
	"1 carrot, chopped\r",
	"2 clove garlic, minced\r",
	"4 oz green beans, ends trimmed and cut into 1-inch pieces\r",
	"1 can chickpeas, drained and rinsed\r",
	"1 14.5oz can diced tomatoes, left undrained\r",
	"1 medium zucchini\r",
	"6 cup vegetable stock\r",
	"Salt and black pepper\r",
	"1\/2 cup dried ditalini\r",
	"1\/4 cup pesto"
	],
	"tags": [
	"slow_cooker",
	"main",
	"vegetarian"
	]
	},
	"id300": {
	"id": "id300",
	"name": "Berry Granola Parfait",
	"source": "http:\/\/www.marthastewart.com\/348625\/vanilla-blueberry-oatmeal-parfait",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 275,
	"fat": 7,
	"satfat": 3,
	"carbs": 34,
	"fiber": 4,
	"sugar": 23,
	"protein": 23,
	"instructions": "Mix all ingredients.",
	"ingredients": [
	"3\/4 cup fresh berries\r",
	"7 oz Greek yogurt (2% Fage)\r",
	"2 tablespoon granola"
	],
	"tags": [
	"breakfast"
	]
	},
	"id301": {
	"id": "id301",
	"name": "Golden Granola",
	"source": "http:\/\/www.marthastewart.com\/344416\/golden-granola",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat the oven to 250 degrees.\r\n\r\n2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.\r\n\r\n3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1\/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.",
	"ingredients": [
	"1 pound rolled oats\r",
	"1 cup shredded unsweetened coconut, (or sweetened, if you prefer)\r",
	"1\/2 cup slivered almonds\r",
	"1\/4 cup sesame seeds\r",
	"1\/2 cup wheat germ\r",
	"1\/2 teaspoon coarse salt\r",
	"1\/2 cup safflower oil\r",
	"1\/2 cup honey\r",
	"1\/3 cup water\r",
	"1 1\/2 teaspoon pure vanilla extract\r",
	"1\/2 cup golden raisins\r",
	"1\/2 cup dried cranberries, blueberries, or other dried chopped fruit"
	],
	"tags": [
	"breakfast"
	]
	},
	"id302": {
	"id": "id302",
	"name": "Smoked salmon baked potatoes",
	"source": "Food Network Magazine 50 Stuffed Potatoes",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 1751,
	"fat": 66,
	"satfat": 39,
	"carbs": 238,
	"fiber": 36,
	"sugar": 18,
	"protein": 59,
	"instructions": "Preheat oven to 400F. Poke potatoes all over with a fork. Place on oven rack and bake for 1 hour. Meanwhile mix remaining ingredients together. Split potatoes open and fluff with fork. Spoon salmon mixture onto potatoes and serve.",
	"ingredients": [
	"4 russet potatoes, scrubbed clean\r",
	"6 oz cream cheese, softened\r",
	"4 oz smoked salmon\r",
	"1 tbsp capers, rinsed and chopped\r",
	"1 tbsp red onion, minced"
	],
	"tags": [
	"potatoes",
	"salmon",
	"main"
	]
	},
	"id304": {
	"id": "id304",
	"name": "Guacamole baked potatoes",
	"source": "Food Network Magazine 50 Stuffed Potatoes",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400F. Pierce potatoes all over with fork. Bake potatoes for 1 hour. Meanwhile, mash the avocados, lime juice, red onion, cilantro, jalapeno, and salt. Spoon onto baked potatoes. Top with tomato.",
	"ingredients": [
	"4 russet potatoes, scrubbed clean\r",
	"2 avocados\r",
	"1 tbsp lime juice\r",
	"1 tbsp red onion, diced\r",
	"1 tbsp cilantro, chopped\r",
	"1\/2 tsp jalapeno, minced\r",
	"salt\r",
	"1 roma tomato, chopped"
	],
	"tags": [
	"main",
	"potatoes",
	"vegetarian"
	]
	},
	"id305": {
	"id": "id305",
	"name": "Bruschetta baked potatoes",
	"source": "Food Network Magazine 50 Stuffed Potatoes",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400F. Pierce potatoes all over with fork. Place directly on oven rack and bake for 1 hour. Meanwhile, toss remaining ingredients in a bowl. Slice open potatoes and fluff with fork. Spoon tomato mixture onto potatoes and serve.",
	"ingredients": [
	"4 russet potatoes, scrubbed clean\r",
	"1 cup tomato, diced\r",
	"1\/2 cup mozzarella, diced\r",
	"1 tbsp olive oil\r",
	"1 tbsp red wine vinegar\r",
	"1 tbsp basil, chopped\r",
	"salt"
	],
	"tags": [
	"main",
	"vegetarian",
	"potatoes"
	]
	},
	"id308": {
	"id": "id308",
	"name": "Samosa baked potatoes",
	"source": "Food Network Magazine 50 Stuffed potatoes",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 1504,
	"fat": 20,
	"satfat": 4,
	"carbs": 292,
	"fiber": 36,
	"sugar": 28,
	"protein": 44,
	"instructions": "Preheat oven to 400F. Pierce potatoes all over with fork. Place directly on oven rack and bake for 1 hour. Meanwhile, cook onion, curry powder, ginger, mustard seeds, salt, and pepper in olive oil until lightly browned; one or two minutes before they're done, add the frozen peas to defrost and warm them. \r\n\r\nWhen potatoes are done, remove and let cool for a few minutes. Scoop out their flesh, mash with onion mixture, and stuff back into the skins. Top with yogurt and cilantro.",
	"ingredients": [
	"4 russet potatoes, scrubbed clean\r",
	"olive oil\r",
	"1 yellow onion, chopped\r",
	"1 tbsp curry powder\r",
	"1 tbsp ginger, minced\r",
	"1 tsp mustard seeds\r",
	"salt\r",
	"pepper\r",
	"1 cup frozen peas\r",
	"4 tbsp yogurt\r",
	"1\/4 cup cilantro, chopped"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id309": {
	"id": "id309",
	"name": "Apple-cheddar baked sweet potatoes",
	"source": "Food Network Magazine 50 Stuffed Potatoes",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3000,
	"servings": 4,
	"comments": "",
	"calories": 1428,
	"fat": 80,
	"satfat": 40,
	"carbs": 136,
	"fiber": 20,
	"sugar": 60,
	"protein": 60,
	"instructions": "Preheat oven to 400F. Pierce potatoes all over with fork and place directly on oven rack. Bake for 50 minutes. Meanwhile, cook apples in butter until tender. Spoon onto the baked sweet potatoes, top with cheddar and broil to melt. Top with crumbled bacon.",
	"ingredients": [
	"4 sweet potatoes, scrubbed clean\r",
	"2 apples, peeled and diced\r",
	"2 tbsp butter\r",
	"1\/2 cup cheddar, shredded\r",
	"4 slices bacon, optional, cooked and crumbled"
	],
	"tags": [
	"main,",
	"pork"
	]
	},
	"id310": {
	"id": "id310",
	"name": "Paella pasta salad",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 16,
	"comments": "",
	"calories": 2240,
	"fat": 72,
	"satfat": 8,
	"carbs": 304,
	"fiber": 32,
	"sugar": 0,
	"protein": 64,
	"instructions": "1. Cook orzo according to package directions a the high end of the time range, omitting salt and oil. Drain, rinse under cold water; set aside.\r\n\r\n2. Meanwhile, for dressing, combine oil and saffron powder in small microwave safe bowl. Microwave on high 30-45 seconds or until hot. Place into refrigerator; cool completely. Combine lemon juice, mayo, salt and garlic in a small bowl. Whisk until smooth. Slowly add oil mixture, whisking constantly.\r\n\r\n3. Combine orzo, dressing, and remaining ingredients in a large mixing bowl. Mix well and serve.",
	"ingredients": [
	"12 oz uncooked orzo pasta\r",
	"1\/4 cup canola oil\r",
	"1\/4 tsp saffron powder\r",
	"2 tbsp lemon juice\r",
	"2 tbsp light mayonnaise\r",
	"2 tsp salt\r",
	"2 garlic cloves, pressed\r",
	"4 green onions, with tops thinly sliced\r",
	"2 tbsp tarragon, thinly sliced\r",
	"1 1\/2 cup grape tomatoes, halved\r",
	"1\/2 cup green olives, pitted and quartered\r",
	"1 cup frozen green peas, thawed"
	],
	"tags": [
	"vegetarian",
	"sides",
	"untried"
	]
	},
	"id311": {
	"id": "id311",
	"name": "Shrimp fried rice",
	"source": "http:\/\/www.simplyrecipes.com\/recipes\/shrimp_fried_rice\/",
	"preptime": 900,
	"waittime": 600,
	"cooktime": 300,
	"servings": 4,
	"comments": "Use day old, leftover rice. Fresh rice will make it mushy.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large saut\u00e9 pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.\r\n\r\n2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.\r\n\r\n3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.\r\n\r\n4 Use paper towels to wipe the same wok or saut\u00e9 pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.\r\n\r\n5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.",
	"ingredients": [
	"8 ounce small raw shrimp, shelled and deveined\r",
	"1\/2 teaspoon kosher salt\r",
	"freshly ground black pepper\r",
	"1\/2 teaspoon cornstarch\r",
	"2 tablespoon cooking oil, divided\r",
	"3 eggs, beaten\r",
	"2 green onions, minced\r",
	"4 cup leftover rice, grains separated well\r",
	"3\/4 cup frozen peas and carrots, defrosted\r",
	"1 tablespoon soy sauce, (use gluten-free soy sauce if you are making a gluten-free version)\r",
	"1 teaspoon sesame oil"
	],
	"tags": [
	"seafood",
	"asian",
	"main",
	"untried"
	]
	},
	"id312": {
	"id": "id312",
	"name": "Ina Garten's Pesto",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/pesto-recipe2.html",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.",
	"ingredients": [
	"1\/4 cup walnuts\r",
	"1\/4 cup pine nuts\r",
	"9 clove garlic, chopped\r",
	"5 cup fresh basil leaves, packed\r",
	"1 teaspoon kosher salt\r",
	"1 teaspoon freshly ground black pepper\r",
	"1 1\/2 cup olive oil\r",
	"1 cup Parmesan, freshly grated"
	],
	"tags": [
	"components",
	"untried"
	]
	},
	"id313": {
	"id": "id313",
	"name": "Pinto bean and poblano tacos",
	"source": "http:\/\/www.marthastewart.com\/283323\/pinto-bean-and-poblano-tacos",
	"preptime": 600,
	"waittime": 900,
	"cooktime": 1380,
	"servings": 4,
	"comments": "",
	"calories": 2358,
	"fat": 60,
	"satfat": 24,
	"carbs": 372,
	"fiber": 36,
	"sugar": 6,
	"protein": 84,
	"instructions": "1. Preheat broiler, with the rack 6 inches from the heat source. Place chiles on a baking sheet. Broil, flipping once, until charred, 10 to 15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand 15 minutes. Remove skins and seeds, and discard. Cut chiles into 1\/2-inch-thick strips, and set aside.\r\n2. Heat oil in a large nonstick skillet over medium heat. Add onion. Cook, stirring often, until onion is translucent and pale golden, 10 to 12 minutes. Stir in beans, stock, and salt. Using a heatproof rubber spatula, fold in chiles; cook until chiles are warmed though, 3 to 5 minutes.\r\n3. Remove from heat; stir in fromage blanc. Spoon into the warm tortillas. Serve with lime, and garnish with cilantro.",
	"ingredients": [
	"6 fresh poblano chili peppers, (about 1\/4 pound each)\r",
	"1 teaspoon extra-virgin olive oil\r",
	"1 medium onion, halved and thinly sliced\r",
	"1 can pinto beans, drained and rinsed\r",
	"1\/4 cup vegetable stock\r",
	"1 teaspoon salt\r",
	"1\/4 cup fromage blanc, or plain nonfat yogurt\r",
	"8 small tortillas, warmed\r",
	"Lime wedges, for serving\r",
	"Cilantro, for garnish"
	],
	"tags": [
	"vegetarian",
	"mexican",
	"main"
	]
	},
	"id314": {
	"id": "id314",
	"name": "Muttar paneer",
	"source": "http:\/\/www.cookingchanneltv.com\/recipes\/nigella-lawson\/muttar-paneer.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.) \r\n\r\nPour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas. \r\n\r\nDissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now. \r\n\r\nIn which case, take off the foil and add the paneer cubes to warm them through before serving.",
	"ingredients": [
	"1\/2 cup vegetable oil\r",
	"8 ounce paneer, cut into 1\/2-inch cubes\r",
	"1 onion, halved\r",
	"2 clove garlic, roughly chopped\r",
	"1 tbsp ginger, roughly chopped\r",
	"salt\r",
	"1 teaspoon turmeric\r",
	"1 teaspoon garam masala\r",
	"20 ounce frozen peas\r",
	"1 teaspoon tomato puree\r",
	"1 cup vegetable stock"
	],
	"tags": [
	"indian",
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id315": {
	"id": "id315",
	"name": "Almost famous broccoli cheddar soup",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 2700,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 4,
	"comments": "a copycat for Panera Bread's soup",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.\r\n\r\nMeanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.\r\n\r\nAdd the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)\r\n\r\nAdd the cheese to the soup and whisk over medium heat until melted. Add up to 3\/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/almost-famous-broccoli-cheddar-soup-recipe.html?oc=linkback",
	"ingredients": [
	"6 tablespoon unsalted butter\r",
	"1 small onion, chopped\r",
	"1\/4 cup all-purpose flour\r",
	"2 cup half-and-half\r",
	"3 cup low-sodium chicken broth\r",
	"2 bay leaves\r",
	"1\/4 teaspoon nutmeg, freshly grated\r",
	"Kosher salt and freshly ground pepper\r",
	"4 7-inch sourdough bread boules (round loaves)\r",
	"4 cup broccoli florets\r",
	"1 large carrot, diced\r",
	"2 1\/2 cup sharp white and yellow cheddar cheese, grated, plus more for garnish"
	],
	"tags": [
	"soup",
	"main",
	"untried"
	]
	},
	"id317": {
	"id": "id317",
	"name": "Tofu parmesan subs",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 2100,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1964,
	"fat": 88,
	"satfat": 20,
	"carbs": 200,
	"fiber": 28,
	"sugar": 0,
	"protein": 96,
	"instructions": "Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.\r\n\r\nToss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.\r\n\r\nHeat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.\r\n\r\nMeanwhile, heat the remaining 1\/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/tofu-parmesan-subs-recipe.html?oc=linkback",
	"ingredients": [
	"1 14oz can crushed tomatoes\r",
	"1 clove garlic, smashed\r",
	"8 fresh basil leaves, torn\r",
	"Kosher salt and freshly ground pepper\r",
	"1\/2 cup breadcrumbs\r",
	"1\/3 cup grated parmesan cheese\r",
	"1\/2 teaspoon dried Italian seasoning\r",
	"1 large egg\r",
	"1 12oz package firm tofu, drained and sliced into 8 pieces\r",
	"2 1\/2 tablespoon extra-virgin olive oil, plus more for drizzling\r",
	"1 loaf Italian bread, cut into 4 pieces and split in half\r",
	"1\/4 cup part-skim mozzarella cheese, shredded\r",
	"8 cup baby spinach"
	],
	"tags": [
	"untried",
	"main",
	"vegetarian"
	]
	},
	"id318": {
	"id": "id318",
	"name": "Pasta with escarole",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 2272,
	"fat": 92,
	"satfat": 24,
	"carbs": 284,
	"fiber": 12,
	"sugar": 0,
	"protein": 84,
	"instructions": "Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.\r\n\r\nMeanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.\r\n\r\nAdd the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.\r\n\r\nDivide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/pasta-with-escarole-recipe.html?oc=linkback",
	"ingredients": [
	"Kosher salt\r",
	"12 ounce gemelli, fusilli or spaghetti\r",
	"1 head escarole, roughly chopped\r",
	"1 tablespoon pine nuts\r",
	"2 tablespoon extra-virgin olive oil, plus more for drizzling\r",
	"2 tablespoon breadcrumbs\r",
	"Freshly ground pepper\r",
	"1\/4 pound pancetta, cut into thin strips\r",
	"2 clove garlic, thinly sliced\r",
	"1 red jalapeno pepper, thinly sliced (remove seeds for less heat)\r",
	"2 tablespoon parmesan cheese, grated"
	],
	"tags": [
	"main",
	"pasta",
	"untried"
	]
	},
	"id319": {
	"id": "id319",
	"name": "Squash and bean burritos",
	"source": "based on Chicken and bean burritos in Food Network Magazine Jan\/Feb 2010",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 1988,
	"fat": 60,
	"satfat": 12,
	"carbs": 280,
	"fiber": 44,
	"sugar": 0,
	"protein": 96,
	"instructions": "Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes; remove from the heat.\r\n\r\nMeanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.\r\n\r\nStir the rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/chicken-and-bean-burritos-recipe.html?oc=linkback",
	"ingredients": [
	"1\/2 cup brown rice\r",
	"2 clove garlic, 1 smashed, 1 minced\r",
	"Kosher salt and freshly ground pepper\r",
	"1\/2 pound frozen diced butternut squash, thawed\r",
	"1 15oz can black beans\r",
	"1 cup grape tomatoes\r",
	"1\/2 cup fresh cilantro\r",
	"1\/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid\r",
	"4 tortillas, warmed\r",
	"1\/2 cup cheddar cheese, shredded\r",
	"1 avocado, sliced\r",
	"Plain low-fat yogurt or sour cream, for serving (optional)"
	],
	"tags": [
	"main",
	"vegetarian",
	"untried"
	]
	},
	"id321": {
	"id": "id321",
	"name": "Broiled halibut with ricotta-pea puree",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 1716,
	"fat": 80,
	"satfat": 24,
	"carbs": 72,
	"fiber": 20,
	"sugar": 0,
	"protein": 168,
	"instructions": "Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.\r\n\r\nMeanwhile, brush the carrots and onion with olive oil and season with salt and pepper. Brush the fish with the remaining olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.\r\n\r\nCarefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.\r\n\r\nMeanwhile, microwave the peas in a bowl with water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/broiled-halibut-with-ricotta-pea-puree-recipe.html?oc=linkback",
	"ingredients": [
	"3 small carrots, quartered lengthwise\r",
	"1 medium red onion, thinly sliced\r",
	"1 tablespoon extra-virgin olive oil\r",
	"Kosher salt and freshly ground pepper\r",
	"<hr>\r",
	"4 6-ounce center-cut skinless halibut fillets (1 3\/4 inches thick)\r",
	"2 tablespoon extra-virgin olive oil\r",
	"1\/2 teaspoon smoked paprika\r",
	"<hr>\r",
	"10 ounce frozen peas\r",
	"1\/4 cup water\r",
	"1\/3 cup ricotta cheese\r",
	"1 tablespoon unsalted butter"
	],
	"tags": [
	"seafood",
	"main"
	]
	},
	"id322": {
	"id": "id322",
	"name": "Veggie Carribean Panini",
	"source": "Food Network 50 Paninis",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 480,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat a skillet with butter to medium low heat.\r\n\r\nChar the onion slices in a broiler for ~5m. (And maybe do the plantain with it? Experiment here.)\r\n\r\nAssemble the sandwich: spread the inside of the split roll with mustard and drizzle with hot sauce to taste. Fill with sliced queso blanco, plantains, red onion, avocado, tomato and more queso blanco. \r\n\r\nAdd the sandwich to the hot skillet and press with a heavy pan. Cook until golden, 3 to 4 minutes per side.",
	"ingredients": [
	"2 tbsp butter\r",
	"2 soft rolls, split\r",
	"1 tbsp yellow mustard\r",
	"Hot sauce\r",
	"4 oz queso blanco, sliced\r",
	"1 plantain, sliced and fried or sauteed\r",
	"4 slices of red onion, charred\r",
	"1\/2 avocado, sliced\r",
	"1\/2 medium tomato, sliced"
	],
	"tags": [
	"vegetarian",
	"panini",
	"main",
	"sandwich"
	]
	},
	"id323": {
	"id": "id323",
	"name": "Italian ice",
	"source": "Food Network Magazine June 2010",
	"preptime": 0,
	"waittime": 9000,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Blend the fruit, sugar, honey, and lemon juice with ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.\r\n\r\n2. Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy then freeze until firm, about 2 more hours. Scoop into paper cups for serving.",
	"ingredients": [
	"3 cup halved strawberries or chopped pineapple\r",
	"2 tbsp sugar\r",
	"2 tbsp honey\r",
	"1 tbsp fresh lemon juice\r",
	"3 cup ice"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id324": {
	"id": "id324",
	"name": "Baja fish tacos",
	"source": "Food Network Magazine June 2010",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 3108,
	"fat": 180,
	"satfat": 28,
	"carbs": 264,
	"fiber": 36,
	"sugar": 0,
	"protein": 124,
	"instructions": "Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.\r\n\r\nWarm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.\r\n\r\nMix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.\r\n\r\nHalve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/baja-fish-tacos-recipe.html?oc=linkback",
	"ingredients": [
	"Vegetable oil, for frying\r",
	"1\/4 red cabbage, thinly sliced (about 1 1\/2 cups)\r",
	"1\/2 cup fresh cilantro, roughly chopped\r",
	"1 lime, juiced, plus wedges for serving\r",
	"2 tablespoon honey or agave nectar\r",
	"1\/2 cup mayonnaise\r",
	"Kosher salt\r",
	"12 corn tortillas\r",
	"3\/4 cup all-purpose flour\r",
	"1\/2 teaspoon chili powder\r",
	"Freshly ground pepper\r",
	"1 1\/4 pound skinless halibut fillet, cut into 2-by-1\/2-inch pieces\r",
	"1 avocado\r",
	"1\/2 cup fresh salsa"
	],
	"tags": [
	"fish",
	"seafood",
	"main",
	"untried"
	]
	},
	"id325": {
	"id": "id325",
	"name": "Seven layer bars",
	"source": "http:\/\/www.browneyedbaker.com\/2009\/06\/17\/seven-layer-bars\/",
	"preptime": 900,
	"waittime": 7200,
	"cooktime": 1500,
	"servings": 18,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Adjust an oven rack to the lower-middle position and preheat to 350\u00b0F. Spray a 9x13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.\r\n\r\n2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it - coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.\r\n\r\n3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.\r\n\r\n4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.\r\n\r\n5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.\r\n\r\n6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.",
	"ingredients": [
	"1 cup sweetened flaked coconut\r",
	"8 tablespoon unsalted butter\r",
	"9 graham crackers, crushed\r",
	"1 cup walnuts, finely chopped \r",
	"1 cup semisweet chocolate chips\r",
	"1\/2 cup white chocolate chips\r",
	"1\/2 cup butterscotch chips\r",
	"1 14oz can sweetened condensed milk"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id326": {
	"id": "id326",
	"name": "Ranch dip with vegetables",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/ranch-dip-with-vegetables.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).\r\n\r\nServe dip with vegetables.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/ranch-dip-with-vegetables.html?oc=linkback",
	"ingredients": [
	"3\/4 cup sour cream\r",
	"1\/2 cup mayonnaise\r",
	"1\/3 cup parsley, chopped\r",
	"1\/4 cup chives, chopped\r",
	"1\/4 teaspoon garlic, minced\r",
	"1\/4 teaspoon salt\r",
	"1\/4 teaspoon black pepper\r",
	"4 carrots, cut into sticks\r",
	"6 celery ribs, cut into sticks\r",
	"1 cucumber, cut into sticks\r",
	"1 head broccoli, cut into small florets\r",
	"1 1\/2 cup grape or cherry tomatoes (9 ounces)"
	],
	"tags": [
	"dip",
	"appetizer"
	]
	},
	"id327": {
	"id": "id327",
	"name": "Classic cheese fondue (for Cuisinart Fondue Pot)",
	"source": "Cuisinart",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Reserve.\r\n\r\nRub the bottom and lower half of the sides Cuisinart\u00ae Fondue Pot with the cut sides of the garlic cloves. Add the wine to the Fondue Pot. Turn the temperature to Setting 5 and bring the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or non-stick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time, and not adding any more cheese until the cheese is completely melted and smooth. The mixture will slowly thicken. When the cheese is completely added, stir in the Kirschwasser and serve. Reduce the temperature setting of the Fondue Pot to Setting 3, the fondue should just simmer, it should never boil.\r\n\r\nThis fondue is traditionally served with cubes of crusty bread. For a change you may also serve blanched to crisp-tender vegetables or cooked, but firm new potatoes.",
	"ingredients": [
	"1 pound Gruyere cheese (not processed), grated \r",
	"3\/4 pound Emmenthal cheese, grated \r",
	"6 teaspoon cornstarch \r",
	"1 1\/2 teaspoon dry mustard \r",
	"1 clove garlic, peeled, cut in half \r",
	"2 1\/4 cup dry white wine (not chardonnay) \r",
	"2 1\/2 tablespoon Kirschwasser"
	],
	"tags": [
	"appetizer",
	"main",
	"fondue",
	"cheese"
	]
	},
	"id328": {
	"id": "id328",
	"name": "Miso dressing",
	"source": "http:\/\/www.foxnews.com\/health\/2014\/10\/16\/why-pickles-are-most-surprising-superfood\/?intcmp=features",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk all ingredients together except oil. Slowly drizzle in oil while whisking.",
	"ingredients": [
	"1 tbsp miso\r",
	"1 clove garlic, minced\r",
	"1 tsp ginger, minced\r",
	"1 tbsp rice vinegar\r",
	"1 tsp honey\r",
	"3 tbsp olive oil"
	],
	"tags": [
	"dressing",
	"salad",
	"untried"
	]
	},
	"id329": {
	"id": "id329",
	"name": "Baked eggs and grits",
	"source": "http:\/\/www.marthastewart.com\/973795\/baked-eggs-and-grits?xsc=eml_edfsc_2014_09_17_template",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.\r\n\r\n2. Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.",
	"ingredients": [
	"Olive oil, for brushing\r",
	"3\/4 cup instant grits\r",
	"1 cup baby arugula\r",
	"2 tbsp cheddar, grated\r",
	"Salt and pepper\r",
	"<hr>\r",
	"4 eggs\r",
	"2 tbsp cheddar, grated"
	],
	"tags": [
	"breakfast"
	]
	},
	"id331": {
	"id": "id331",
	"name": "Open face egg and tomato sandwich",
	"source": "http:\/\/www.marthastewart.com\/317626\/open-faced-egg-and-tomato-sandwich",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 300,
	"servings": 2,
	"comments": "",
	"calories": 436,
	"fat": 26,
	"satfat": 10,
	"carbs": 30,
	"fiber": 4,
	"sugar": 6,
	"protein": 24,
	"instructions": "Toast each muffin half. Top with tomato, sprinkle with salt, and broil for 3 minutes.\r\n\r\nIn a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet, and add salt, pepper, and cheese. Cover, and cook until whites are set, about 2 minutes. \r\n\r\nSlide one egg onto each muffin.",
	"ingredients": [
	"1 whole-wheat English muffin, split in half\r",
	"2 thick slices tomato\r",
	"1 teaspoon vegetable oil, such as safflower\r",
	"2 eggs\r",
	"2 thin slices cheddar, (1 ounce total)\r",
	"Coarse salt and ground pepper"
	],
	"tags": [
	"breakfast"
	]
	},
	"id332": {
	"id": "id332",
	"name": "Lemony walnut chickpea salad with goat's cheese",
	"source": "http:\/\/www.amuse-your-bouche.com\/lemony-walnut-chickpea-salad-with-goats-cheese\/",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "Converted from metric",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine all ingredients in a large bowl, and mix well. Season to taste.",
	"ingredients": [
	"1 14oz can chickpeas, drained\r",
	"1\/2 small red onion, thinly sliced (or 1\/4 larger red onion)\r",
	"2 oz soft goat cheese, crumbled\r",
	"1 oz arugula, roughly chopped\r",
	"1\/2 cup walnuts, chopped, toasted and cooled\r",
	"3 tbsp plain greek yogurt\r",
	"2 tbsp lemon juice, freshly squeezed\r",
	"Salt\r",
	"Black pepper"
	],
	"tags": [
	"main",
	"vegetarian",
	"salad"
	]
	},
	"id335": {
	"id": "id335",
	"name": "Buttery shrimp and radish pasta",
	"source": "http:\/\/www.marthastewart.com\/344894\/buttery-shrimp-and-radish-pasta",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.\r\n2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.",
	"ingredients": [
	"Coarse salt and ground pepper\r",
	"3\/4 pound linguine\r",
	"1\/4 cup unsalted butter\r",
	"2 garlic cloves, thinly sliced\r",
	"1 bunch radishes (with greens), thinly sliced, greens rinsed well and roughly chopped\r",
	"1 pound frozen large shrimp, thawed, peeled and deveined"
	],
	"tags": [
	"seafood",
	"main",
	"pasta",
	"untried"
	]
	},
	"id336": {
	"id": "id336",
	"name": "Skillet shrimp and orzo",
	"source": "http:\/\/www.marthastewart.com\/900196\/skillet-shrimp-and-orzo",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover and simmer until liquid is mostly absorbed, 10 to 12 minutes. Meanwhile, preheat broiler with oven rack in top position.\r\n\r\n2. Toss shrimp with 1 teaspoon oil and 1\/4 teaspoon each salt and pepper. Remove skillet from heat and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.",
	"ingredients": [
	"5 teaspoon extra-virgin olive oil\r",
	"6 garlic cloves, minced\r",
	"3 cup grape tomatoes, halved\r",
	"Coarse salt and ground pepper\r",
	"3\/4 pound orzo\r",
	"3 1\/4 cup low-sodium chicken broth\r",
	"<hr>\r",
	"1 teaspoon extra-virgin olive oil\r",
	"1 pound large shrimp, peeled and deveined\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp black pepper\r",
	"1 cup fresh basil leaves, torn"
	],
	"tags": [
	"seafood",
	"pasta",
	"main",
	"shrimp"
	]
	},
	"id337": {
	"id": "id337",
	"name": "Salad with Radishes and Spicy Pumpkin Seeds",
	"source": "http:\/\/www.marthastewart.com\/344299\/salad-with-radishes-and-spicy-pumpkin-se",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Make spicy pumpkin seeds: Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.\r\n\r\n2. In a large bowl, whisk together orange juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper.\r\n\r\n3. Add lettuce and radishes to bowl; toss gently to coat with dressing. Divide salad among four plates; sprinkle with pumpkin seeds.\r\n\r\nAlso see: http:\/\/www.marthastewart.com\/336720\/spicy-pumpkin-seeds",
	"ingredients": [
	"1 tablespoon fresh orange juice\r",
	"1 tablespoon red-wine vinegar\r",
	"2 teaspoon grainy mustard\r",
	"1 tablespoon olive oil\r",
	"Coarse salt and ground pepper\r",
	"1 large head Boston lettuce, torn into small pieces\r",
	"4 radishes, trimmed, halved, and thinly sliced (about 1\/2 cup)\r",
	"<hr>\r",
	"1\/4 cup raw green pumpkin seeds\r",
	"1\/4 teaspoon chili powder\r",
	"4 dashes cayenne pepper\r",
	"1\/8 teaspoon coarse salt\r",
	"1\/4 teaspoon fresh lime juice"
	],
	"tags": [
	"salad"
	]
	},
	"id338": {
	"id": "id338",
	"name": "Stuffed poblanos",
	"source": "http:\/\/www.marthastewart.com\/337177\/stuffed-poblanos",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 4200,
	"servings": 4,
	"comments": "replaced cornmeal with millet",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.\r\n\r\n2. In a medium bowl, combine beans, cornmeal, 1\/2 cup cheese, remaining onions, minced garlic, cumin, and 3\/4 cup water; season with salt and pepper.\r\n\r\n3. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1\/2 cup cheese; cover baking dish tightly with aluminum foil.\r\n\r\n4. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.",
	"ingredients": [
	"1 28oz can whole tomatoes in puree\r",
	"1 jalapeno chile, (ribs and seeds removed, for less heat), minced\r",
	"2 small onions, chopped\r",
	"2 garlic cloves, whole\r",
	"1 garlic clove, minced\r",
	"coarse salt and ground pepper\r",
	"1 can black beans, rinsed and drained\r",
	"1\/2 cup ground millet\r",
	"1 cup shredded pepper Jack cheese\r",
	"1 teaspoon ground cumin\r",
	"4 large poblano chili peppers, halved lengthwise (stems left intact), ribs and seeds removed"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id339": {
	"id": "id339",
	"name": "Black bean and brown rice cakes",
	"source": "http:\/\/www.marthastewart.com\/316269\/black-bean-and-brown-rice-cakes",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 3300,
	"servings": 4,
	"comments": "",
	"calories": 1252,
	"fat": 20,
	"satfat": 4,
	"carbs": 196,
	"fiber": 52,
	"sugar": 16,
	"protein": 76,
	"instructions": "1. Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)\r\n\r\n2. Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.\r\n\r\n3. Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.",
	"ingredients": [
	"2 can black beans, rinsed and drained\r",
	"2 green onions, coarsely chopped\r",
	"1 jalapeno, seeded and chopped\r",
	"1\/4 teaspoon ground cumin\r",
	"3\/4 cup cooked brown rice\r",
	"Coarse salt and ground pepper\r",
	"1 tablespoon extra-virgin olive oil\r",
	"1\/2 cup plain low-fat yogurt\r",
	"1 tablespoon fresh cilantro, finely chopped , plus leaves for serving\r",
	"1 tablespoon fresh lime juice"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id340": {
	"id": "id340",
	"name": "Hot Nutty Irishman",
	"source": "http:\/\/www.marthastewart.com\/316278\/hot-nutty-irishman",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place Irish cream, Frangelico, and Kahlua in a coffee mug; pour over coffee. Top with whipped cream and sanding sugar, if desired.",
	"ingredients": [
	"1 ounce Irish cream liqueur\r",
	"1 ounce Frangelico\r",
	"1 ounce Kahlua\r",
	"5 ounce hot coffee\r",
	"Whipped cream, for garnish\r",
	"Green sanding sugar, for garnish (optional)"
	],
	"tags": [
	"drink",
	"untried"
	]
	},
	"id341": {
	"id": "id341",
	"name": "English muffin with apple and cheddar",
	"source": "http:\/\/www.marthastewart.com\/339694\/english-muffin-with-apple-and-cheddar",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 300,
	"servings": 1,
	"comments": "",
	"calories": 339,
	"fat": 15,
	"satfat": 9,
	"carbs": 38,
	"fiber": 7,
	"sugar": 13,
	"protein": 16,
	"instructions": "Place English muffin cut side up in a toaster oven or on a baking sheet under the broiler, and toast until lightly browned.\r\n\r\nSpread the mustard on each muffin half, then half the cheese, the apple, and finally the other half of the cheese. Broil until cheese is melted.",
	"ingredients": [
	"1 English muffin, split\r",
	"1 tsp grainy mustard\r",
	"1\/2 apple, thinly sliced\r",
	"3\/8 cup cheddar cheese, grated"
	],
	"tags": [
	"breakfast",
	"vegetarian"
	]
	},
	"id343": {
	"id": "id343",
	"name": "Penne with Butternut Squash and Goat Cheese",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/giada-de-laurentiis\/penne-with-butternut-squash-and-goat-cheese-recipe.html",
	"preptime": 480,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.\r\n\r\nSpray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.\r\n\r\nMix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.\r\n\r\nWhile the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.\r\n\r\nTo toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.\r\n\r\nRecipe courtesy Giada De Laurentiis\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/giada-de-laurentiis\/penne-with-butternut-squash-and-goat-cheese-recipe.html?oc=linkback",
	"ingredients": [
	"Vegetable oil cooking spray\r",
	"2 pound butternut or kobucha squash, peeled, seeded and cut into 3\/4-inch cubes\r",
	"1 onion, diced into 1\/2-inch pieces\r",
	"Olive oil, for drizzling\r",
	"Kosher salt and freshly ground black pepper\r",
	"1 pound penne pasta\r",
	"8 oz goat cheese, crumbled\r",
	"1 cup walnuts, coarsely chopped and toasted (see Cook's Note)\r",
	"1 packed cup fresh basil leaves, chopped \r",
	"1\/3 cup Parmesan, finely grated"
	],
	"tags": [
	"vegetarian",
	"main",
	"pasta",
	"untried"
	]
	},
	"id344": {
	"id": "id344",
	"name": "Couscous stuffed bellpeppers with basil sauce",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/giada-de-laurentiis\/couscous-stuffed-peppers-with-basil-sauce-recipe.html",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 2596,
	"fat": 168,
	"satfat": 60,
	"carbs": 104,
	"fiber": 32,
	"sugar": 48,
	"protein": 60,
	"instructions": "Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.\r\n\r\nFilling: In a small pot, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1\/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.\r\n\r\nSlice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3\/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes.\r\n\r\nSauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.\r\n\r\nRemove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.\r\n\r\n----\r\n\r\nIf using slow-cooker, skip the chicken broth and add the dry couscous and cumin directly to the bowl with the rest of the filling. Cook in the slow cooker for 4 hours on High.\r\n\r\n----\r\n\r\nIf using poblanos, instead preheat the oven to 475. Halve and clean the poblanos, cover in oil, salt, and pepper, and roast the halves for 11-13 minutes, until slightly softened. Remove from oven, but leave oven on.\r\n\r\nWhen filling is ready, pack into the poblano halves. Return to the oven for 5 minutes, until the peppers are softened. Remove from oven and let sit for two minutes, then drizzle with sauce and serve.",
	"ingredients": [
	"1 cup low-sodium chicken broth\r",
	"2 teaspoon ground cumin\r",
	"3\/4 cup couscous\r",
	"1 cup chickpeas, rinsed and drained\r",
	"1\/4 cup dried currants\r",
	"1 packed cup baby spinach leaves, chopped\r",
	"4 oz feta cheese, crumbled\r",
	"1\/4 cup extra-virgin olive oil, plus more for drizzling\r",
	"Kosher salt and freshly ground black pepper\r",
	"4 medium red bell peppers or poblano peppers, see alternate cooking instructions\r",
	"Hot water, as needed\r",
	"<hr>\r",
	"1 packed cup fresh basil leaves\r",
	"1\/2 cup creme fraiche\r",
	"3 tablespoon extra-virgin olive oil\r",
	"1 tablespoon water\r",
	"1 garlic clove, coarsely chopped\r",
	"2 teaspoon fresh lemon juice\r",
	"1\/4 teaspoon sugar\r",
	"1\/4 teaspoon salt, plus extra, as needed\r",
	"1\/4 teaspoon freshly ground black pepper, plus extra, as needed"
	],
	"tags": [
	"vegetarian",
	"main",
	"slow_cooker"
	]
	},
	"id347": {
	"id": "id347",
	"name": "Chopped antipasto salad",
	"source": "http:\/\/www.marthastewart.com\/341198\/chopped-salad",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all veggie ingredients.\r\n\r\nIn a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.",
	"ingredients": [
	"2 whole pepperoncini, thinly sliced\r",
	"3 cup romaine, finely shredded\r",
	"1\/2 cup grape tomatoes, halved or quartered\r",
	"2 ounce sliced provolone cheese, cut into thin strips\r",
	"1 ounce salami, cut into thin strips\r",
	"<hr>\r",
	"2 teaspoon olive oil\r",
	"2 teaspoon red-wine vinegar\r",
	"1\/2 teaspoon Dijon mustard\r",
	"Coarse salt and pepper"
	],
	"tags": [
	"salad",
	"main"
	]
	},
	"id348": {
	"id": "id348",
	"name": "Salad with egg, nuts, and veggies",
	"source": "http:\/\/www.marthastewart.com\/257824\/salad-with-egg-nuts-and-veggies",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "Night before: Boil the green beans, combine them with the last four ingredients in an airtight container, and refrigerate. ",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Hard cook egg: Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.\r\n\r\nIn the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.\r\n\r\nIn a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.\r\n\r\nJust before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.",
	"ingredients": [
	"1 large egg\r",
	"2 ounce green beans, trimmed\r",
	"1\/4 avocado\r",
	"1 ounce baby spinach\r",
	"1 small endive\r",
	"1\/4 cup grape tomatoes\r",
	"2 tablespoon pecans\r",
	"<hr>\r",
	"Coarse salt and ground pepper\r",
	"2 tablespoon fresh lemon juice\r",
	"1 tablespoon olive oil\r",
	"1 teaspoon grainy mustard"
	],
	"tags": [
	"vegetarian",
	"salad",
	"main"
	]
	},
	"id349": {
	"id": "id349",
	"name": "Spider web brownies",
	"source": "King Arthur Flour",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Prepare our Fudge Brownie recipe, and spread the batter in a greased 9\" x 13\" pan, or two 8\" round pans. Preheat the oven to 350\u00b0F.\r\n\r\n1. Combine the cream cheese, sugar and flour in a small bowl, and mix until smooth. Add the egg yolk and flavoring (if using), mixing until smooth once again. Transfer the mixture to a disposable pastry bag, and cut just the very tip off the end, as shown.\r\n\r\n2. Place a small pool of the mixture in the center of the brownie batter. Draw circles around this pool, about 1 inch apart, moving out from the center each time.\r\n\r\n3. Once the circles are drawn, take a table knife, wet the tip, and draw it back and forth through the circles.\r\n\r\n4. The knife will draw the cream cheese filling into arcs, as you see here. Once you've gone all the way around the circles, take up your pastry bag again.\r\n\r\n5. Use the remaining filling to trace the path where the knife travelled, to create the spokes of the web.\r\n\r\n6. Bake the brownies for 30 minutes, until the brownies just barely pull away from the edge of the pan. The center will rise while baking, but will sink back level once the brownies are cool. Remove them from the oven and cool before cutting.\r\n\r\nhttp:\/\/www.kingarthurflour.com\/recipes\/spiderweb-brownies-recipe",
	"ingredients": [
	"24 serving [fudge brownies](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id350)",
	"4 ounce cream cheese, at room temperature\r",
	"2 tablespoon sugar\r",
	"1 tablespoon King Arthur Unbleached All-Purpose Flour\r",
	"1 large egg yolk\r",
	"1\/2 teaspoon mint flavoring (optional)"
	],
	"tags": [
	"dessert",
	"halloween"
	]
	},
	"id350": {
	"id": "id350",
	"name": "Fudge brownies",
	"source": "King Arthur Flour",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Preheat the oven to 350\u00b0F. Lightly grease a 9\" x 13\" pan\r\n\r\n2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.\r\n\r\n3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110\u00b0F to 120\u00b0F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.\r\n\r\n4) Add the hot butter\/sugar mixture to the egg\/cocoa mixture, stirring until smooth.\r\n\r\n5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.\r\n\r\n6) Spoon the batter into a lightly greased 9\" x 13\" pan.\r\n\r\n7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.",
	"ingredients": [
	"4 eggs\r",
	"1 1\/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa\r",
	"1 teaspoon salt\r",
	"1 teaspoon baking powder\r",
	"1 teaspoon espresso powder\r",
	"1 tablespoon vanilla extract\r",
	"1 cup unsalted butter\r",
	"2 1\/4 cup sugar\r",
	"1 1\/2 cup All-Purpose Flour\r",
	"2 cup chocolate chips"
	],
	"tags": [
	"dessert"
	]
	},
	"id351": {
	"id": "id351",
	"name": "Almond cloud cookies",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/almond-cloud-cookies-recipe",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 21,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Preheat the oven to 325\u00b0F. Lightly grease (or line with parchment) two baking sheets.\r\n\r\n2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.\r\n\r\n3) Add the egg whites gradually, while mixing, to make a smooth paste.\r\n\r\n4) Stir in the flavorings.\r\n\r\n5) Scoop the dough by heaping tablespoons onto the prepared pans.\r\n\r\n6) Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.\r\n\r\n7) Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.\r\n\r\nYield: 21 cookies.",
	"ingredients": [
	"10 ounce almond paste\r",
	"1 cup sugar\r",
	"1\/4 teaspoon salt\r",
	"2 egg whites, lightly beaten\r",
	"1\/4 teaspoon gluten-free almond extract\r",
	"1\/8 teaspoon extra-strong bitter almond oil\r",
	"Confectioners' sugar or glazing sugar, for topping"
	],
	"tags": [
	"dessert",
	"cookies"
	]
	},
	"id352": {
	"id": "id352",
	"name": "Double-shot mocha chunks",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/double-chocolate-chunks-recipe",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 3,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Preheat the oven to 350\u00b0F. Lightly grease or line with parchment two baking sheets.\r\n\r\n2) In a medium bowl, mix together the melted butter, sugar, baking powder, espresso powder, and salt.\r\n\r\n3) Add the eggs and vanilla, beating until smooth.\r\n\r\n4) Stir in the cocoa powder and flour; the dough will be sticky.\r\n\r\n5) Mix in the chocolate chips and chunks.\r\n\r\n6) Drop the cookies by tablespoonfuls (about 1 1\/2\" balls) onto the prepared baking sheets, leaving about 1 1\/2\" between them. A tablespoon cookie scoop works well here. Cookies will bake into chunky mounds, and you don't need to leave a lot of space between them; they won't spread much.\r\n\r\n7) Bake the cookies for 8 to 10 minutes, until they're just set; they'll still be a bit shiny in the center. Remove them from the oven, and allow them to cool on the pan.\r\n\r\nYield: about 3 dozen cookies.\r\n\r\nNotes:\r\nTo make a greater number of cookies (perfect for potlucks and team sports dinners), drop the dough onto the baking sheets in 1\" balls; a teaspoon cookie scoop works very well here. Bake the cookies for 7 to 8 minutes. Yield: about 5 1\/2 dozen to 6 dozen cookies.",
	"ingredients": [
	"1\/2 cup butter, melted\r",
	"1 cup brown sugar\r",
	"3\/4 teaspoon baking powder\r",
	"1 teaspoon espresso powder\r",
	"1\/2 teaspoon salt\r",
	"2 eggs\r",
	"2 teaspoon vanilla extract\r",
	"2\/3 cup Dutch-process cocoa\r",
	"1 3\/4 cup flour\r",
	"1 cup semisweet or bittersweet chocolate chips\r",
	"1 cup white or semisweet chocolate"
	],
	"tags": [
	"dessert",
	"cookies"
	]
	},
	"id353": {
	"id": "id353",
	"name": "Peanut butter-oatmeal sandwich cookies",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/-peanut-butter-oatmeal-sandwich-cookies-recipe",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 720,
	"servings": 22,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1) Preheat the oven to 350\u00b0F. Lightly grease (or line with parchment) two baking sheets.\r\n\r\n2) To make the cookies: Combine the sugars, peanut butter, shortening, salt, baking soda, and vanilla, beating until smooth.\r\n\r\n3) Add the egg, beating to combine.\r\n\r\n4) Stir in the oats and flour.\r\n\r\n5) Drop the dough by the heaping teaspoonful onto the prepared baking sheets, leaving about 1 1\/2\" between them. A teaspoon cookie scoop works well here.\r\n\r\n6) Using the flat bottom of a drinking glass dipped in sugar, flatten each cookie to about 1\/4\" thickness, about 1 1\/2\" diameter. If you're a fan of the popular sweet\/salty flavor combo, sprinkle each cookie with the tiniest amount of extra-fine salt (or to taste; you know your own tolerance for saltiness).\r\n\r\n7) Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown.\r\n\r\n8) Remove them from the oven, and transfer them to a rack to cool. Once they're cool, wrap airtight; they'll soften if left unwrapped.\r\n\r\n9) Decide which type of filling you want to use. Each recipe makes enough to fill all the cookies.\r\n\r\n10) To make the peanut butter filling: Mix all of the ingredients until smooth; a mini food processor works well here. If you're not using a food processor, sift the confectioners' sugar before stirring it together with the peanut butter and milk or half & half.\r\n\r\n11) To make the fudge filling: Combine the chocolate chips and half & half in a small, microwave-safe bowl; or in a small saucepan. Heat until the half & half is steaming. Remove from the heat, and stir until the chips have melted and the filling is smooth; reheat briefly if necessary.\r\n\r\n12) Spread the filling on half the cookies. Top with the remaining cookies.\r\n\r\nYield: about 22 filled cookies.",
	"ingredients": [
	"1\/2 cup brown sugar\r",
	"1\/4 cup granulated sugar\r",
	"2\/3 cup peanut butter\r",
	"1\/4 cup vegetable shortening\r",
	"1\/2 teaspoon salt\r",
	"1 teaspoon baking soda\r",
	"1 teaspoon vanilla extract\r",
	"1 large egg\r",
	"1 cup quick-cooking oats\r",
	"2\/3 cup flour\r",
	"extra-fine salt (optional), for dusting on top\r",
	"<hr>\r",
	"1 1\/2 cup confectioners' sugar\r",
	"1\/2 cup peanut butter, heaping\r",
	"5 tablespoon milk (or half & half)"
	],
	"tags": [
	"dessert",
	"cookies"
	]
	},
	"id354": {
	"id": "id354",
	"name": "Bagel and lox deviled eggs",
	"source": "Food network magazine 50 deviled eggs",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.\r\n\r\nDrain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise.\r\n\r\nScoop out the yolks and mash according to the recipe, then spoon into the egg whites.\r\n\r\nMash the yolks with cream cheese, mayonnaise, Dijon mustard and scallions. Stir in chopped smoked salmon. Season with salt and pepper. Spoon into the egg whites; top with broken bagel chips and more smoked salmon.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/articles\/50-deviled-eggs.page-1.html?oc=linkback",
	"ingredients": [
	"12 eggs\r",
	"1\/2 cup cream cheese\r",
	"1\/4 cup mayonnaise\r",
	"1 tsp Dijon mustard\r",
	"2 green onions, sliced\r",
	"3 oz smoked salmon, chopped\r",
	"salt and pepper\r",
	"<hr>\r",
	"bagel chips\r",
	"smoked salmon, for topping"
	],
	"tags": [
	"appetizer"
	]
	},
	"id355": {
	"id": "id355",
	"name": "Mayonnaise",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/mayonnaise-recipe.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 600,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a glass bowl, whisk together egg yolk and dry ingredients. \r\n\r\nCombine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. \r\n\r\nStart whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.\r\n\r\nContinue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.\r\n\r\n1 serving makes ~1 cup of mayo.",
	"ingredients": [
	"1 egg yolk\r",
	"1\/2 tsp salt\r",
	"1\/2 tsp dry mustard\r",
	"2 pinches sugar\r",
	"2 tsp lemon juice\r",
	"1 tbsp white wine vinegar\r",
	"1 cup oil, safflower or corn"
	],
	"tags": [
	"components"
	]
	},
	"id357": {
	"id": "id357",
	"name": "Pesto millet grits with tomato ragout",
	"source": "Pampered Chef",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 6,
	"comments": "Adapted from Pesto polenta squares with tomato ragout",
	"calories": 3204,
	"fat": 80,
	"satfat": 22,
	"carbs": 486,
	"fiber": 136,
	"sugar": 62,
	"protein": 182,
	"instructions": "Adapted recipe to use grits. May not be entirely correct on cooking times!\r\n\r\n1. Preheat oven to 350F. For pesto, press garlic into bowl of food processor. Add basil, black pepper, and salt. Process until basil is coarsely chopped. Slowly add oil and process until incorporated. Set aside.\r\n\r\n2. For grits, follow package instructions substituting milk for water. Mix in pesto when done cooking. Remove from heat and set aside.\r\n\r\n3. Meanwhile for ragout, heat oil over medium heat in 11 or 12 inch skillet. Add mushrooms and shallots. Cook and stir for 3 minutes or until mushrooms start to brown. Add garlic and cook an additional 1 minute or until fragrant. Move mushroom mixture to side of skillet. Add tomatoes; cook, covered, 4-5 minutes or until tomato skins start to split. Carefully break up tomatoes and mix with mushrooms. Reduce heat to medium-low add remaining ragout ingredients, except cheese and basil. Cook 4-5 minutes or until heated through.\r\n\r\n4. Serve grits in bowl, top with ragout and sprinkle with cheese and basil.",
	"ingredients": [
	"2 clove garlic\r",
	"2 cup fresh basil, lightly packed\r",
	"2 tbsp olive oil\r",
	"1\/2 tsp black pepper\r",
	"1\/2 tsp salt\r",
	"3 cup milk\r",
	"1 cup uncooked millet grits\r",
	"<hr>\r",
	"1 tbsp olive oil\r",
	"8 oz white button mushrooms, sliced\r",
	"1 large shallot, finely chopped\r",
	"2 clove garlic, pressed\r",
	"2 10oz containers grape tomatoes\r",
	"1 15oz can cannellini beans, drained and rinsed\r",
	"1 tbsp capers, drained\r",
	"1 tbsp balsamic vinegar\r",
	"1\/2 tsp crushed red pepper flakes\r",
	"<hr>\r",
	"2 oz mozzarella, grated or shredded\r",
	"3 tbsp fresh basil leaves, thinly sliced"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id358": {
	"id": "id358",
	"name": "Spicy orange tofu and vegetable stir-fry",
	"source": "Pampered Chef",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. For sauce, combine orange juice, hot sauce, soy sauce and starch in prep bowl; whisk until smooth and set aside.\r\n\r\n2. Combine ginger and pressed garlic in another prep bowl, set aside.\r\n\r\n3. Heat oil in 11 or 12 inch skillet over medium-high heat. Place flour in shallow dish. Add half of the tofu and toss gently to coat. Repeat with remaining tofu. Add tofu to skillet; cook 8-10 minutes or until browned on all sides, turning often. Remove tofu from skillet to plate.\r\n\r\n4. Add mushrooms, bell pepper, green onions, pea pods and ginger mixture to skillet. Cook 3-4 minutes, stirring occasionally, until vegetables are crisp tender. Whisk sauce mixture and add to skillet; cook 30-60 seconds or until sauce is thickened. Return tofu to skillet; stir gently. Serve sprinkled with peanuts.",
	"ingredients": [
	"1 cup fresh orange juice\r",
	"4 tsp Sriracha\r",
	"2 tbsp soy sauce\r",
	"1 1\/2 tsp arrowroot starch\r",
	"<hr>\r",
	"1 tbsp ginger, grated\r",
	"3 garlic cloves, pressed\r",
	"14 oz extra-firm tofu, drained and patted dry, cut into 3\/4 inch cubes\r",
	"1 tbsp olive oil\r",
	"3 tbsp whole wheat flour\r",
	"5 oz shiitake mushrooms, stems removed, thinly sliced\r",
	"1 medium red bell pepper, cut into 3\/4 inch pieces\r",
	"6 green onions, cut into 1 inch pieces\r",
	"1 cup pea pods, trimmed\r",
	"1\/4 cup dry roasted peanuts, coarsely chopped"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id359": {
	"id": "id359",
	"name": "Coconut shrimp with tropical rice",
	"source": "Food Network Magazine Jan\/Feb 2015",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 1428,
	"fat": 36,
	"satfat": 24,
	"carbs": 156,
	"fiber": 8,
	"sugar": 0,
	"protein": 116,
	"instructions": "Preheat the oven to 425\u00b0. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. \r\n\r\nCombine 1 cup water, the coconut water, and rice in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, lime zest, half the lime juice, salt, and pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine.\r\n\r\nMeanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes, then turn on the broiler and broil the shrimp until golden brown, 1 to 2 minutes. \r\n\r\nAdd the cilantro to the rice mixture and toss, then top with shrimp and remaining lime juice.",
	"ingredients": [
	"1 cup water\r",
	"3\/4 cup coconut water\r",
	"3\/4 cup basmati or other long-grain rice\r",
	"1 lime, zested and juiced separately\r",
	"1\/2 cup carrots\r",
	"2 tablespoon red onion, finely chopped\r",
	"1\/4 teaspoon kosher salt\r",
	"freshly ground pepper\r",
	"<hr>\r",
	"1 pound large shrimp, peeled and deveined\r",
	"1 large egg\r",
	"1 cup sweetened shredded coconut\r",
	"3\/4 cup panko breadcrumbs\r",
	"2 tablespoon cilantro, chopped"
	],
	"tags": [
	"seafood",
	"main"
	]
	},
	"id360": {
	"id": "id360",
	"name": "Chipotle black-eyed pea salad",
	"source": "Food Network Magazine Jan\/Feb 2015",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk together olive oil and white wine vinegar with whole-grain mustard andchipotle hot sauce; season with salt and pepper. Toss with black-eyed peas, red bell pepper, celery stalk, red onion and chopped parsley; season with more hot sauce, salt and pepper.",
	"ingredients": [
	"2 tbsp olive oil\r",
	"2 tbsp white wine vinegar\r",
	"2 tsp whole-grain mustard\r",
	"1\/2 tsp chipotle hot sauce, plus more to taste\r",
	"salt and pepper\r",
	"1 can black-eyed peas, drained and rinsed\r",
	"1 red bell pepper, chopped\r",
	"1 stalk celery, chopped\r",
	"1\/4 cup red onion, minced\r",
	"2 tbsp fresh parsley, chopped"
	],
	"tags": [
	"sides",
	"untried"
	]
	},
	"id361": {
	"id": "id361",
	"name": "Greek layered dip with pita chips",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/sandra-lee\/greek-layered-dip-with-pita-chips-recipe.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.\r\n\r\nMeanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1\/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/sandra-lee\/greek-layered-dip-with-pita-chips-recipe.html?oc=linkback",
	"ingredients": [
	"1 14oz package pita bread\r",
	"Olive oil cooking spray\r",
	"2 teaspoon Greek seasoning\r",
	"<hr>\r",
	"1 pound ground lamb\r",
	"1 teaspoon garlic salt\r",
	"2 teaspoon Greek seasoning\r",
	"1 16oz container prepared hummus\r",
	"1 1\/2 cup tzatziki\r",
	"1 cup iceberg lettuce, shredded\r",
	"2 medium roma tomatoes, diced\r",
	"1\/2 red onion, diced\r",
	"1\/2 cup kalamata olives, chopped\r",
	"4 oz feta cheese, crumbled"
	],
	"tags": [
	"appetizer",
	"dip",
	"greek"
	]
	},
	"id362": {
	"id": "id362",
	"name": "Butternut squash chili",
	"source": "Food Network Magazine Jan\/Feb 2015",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Heat the olive oil in a large soup pot over medium heat, 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.\r\n\r\n2. Stir in the garlic and cook until fragrant, about 1 more minute. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot.\r\n\r\n3. Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. (If the soup looks too thick while cooking, add up to 1 cup more water.) Serve topped with a dollop of Greek yogurt and some avocado cubes.\r\n\r\nIf you\u2019re using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1\/2 hours (or cook 4 to 5 hours in a slow cooker on high).",
	"ingredients": [
	"1 tablespoon extra-virgin olive oil\r",
	"1 red bell pepper, seeded and finely chopped\r",
	"1 medium yellow onion, finely chopped\r",
	"2 clove garlic, very finely chopped or pressed through a garlic press\r",
	"1\/2 cup dry red wine\r",
	"3 cup butternut squash, in 1-inch cubes\r",
	"1 1\/2 cup cooked white beans, such as Great Northern (rinsed, if canned)\r",
	"1 14oz can whole tomatoes with juice, chopped into 1\/2-inch pieces\r",
	"1\/2 cup store-bought salsa\r",
	"1 tablespoon chili powder\r",
	"1 tablespoon ground cumin\r",
	"2 teaspoon unsweetened cocoa powder\r",
	"1\/2 teaspoon ground cinnamon\r",
	"1\/2 teaspoon cayenne pepper (optional)\r",
	"Plain reduced-fat Greek yogurt\r",
	"1 avocado, halved, pitted and cut into 1\/2-inch cubes"
	],
	"tags": [
	"soup",
	"chili",
	"main",
	"vegetarian",
	"untried"
	]
	},
	"id363": {
	"id": "id363",
	"name": "Rosemary mushroom chickpea ragout",
	"source": "http:\/\/www.thefirstmess.com\/2013\/11\/27\/vegan-rosemary-mushroom-chickpea-ragout-on-toast-recipe\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "use vegetarian worchestershire and non-dairy milk if needing to make this strictly vegetarian\/vegan.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat the olive oil in a large saut\u00e8 or sauce pan over medium heat. Add the shallots and stir. Once those are a bit fragrant, add the rosemary. Saut\u00e9 until the shallots are really translucent. Add the mushrooms to the pan and stir them around. Add the sherry vinegar, tomato paste, worcestershire sauce, and chickpeas and stir. Once the mushrooms have started softening just a bit, about 3 minutes, add the stock. Stir everything up and simmer until the liquid has reduced by a third and the mushrooms are quite soft. Add the splash of milk and stir. Season the whole thing to taste. In a small bowl, combine the starch with a little bit of the liquid from the pot. Make a little slurry and then add it back in to the pot. Simmer until lightly thickened. Keep warm.\r\n\r\nToast or grill the pieces of toast. Lay them in shallow bowls. Ladle the mushroom and chickpea rago\u00fbt on top. Finish with a bit more black pepper. Serve hot.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"1 shallot, fine dice\r",
	"1 sprig rosemary, leaves chopped fine\r",
	"10 ounce shiitake mushrooms, stems removed + caps sliced\r",
	"1 splash of sherry vinegar\r",
	"1 tsp tomato paste\r",
	"2 tsp worcestershire sauce\r",
	"1 cup chickpeas, cooked\r",
	"1 cup vegetable stock\r",
	"1 tbsp milk\r",
	"1 tsp potato starch\r",
	"salt\r",
	"pepper\r",
	"2 thick slices bread"
	],
	"tags": [
	"main",
	"untried",
	"vegetarian"
	]
	},
	"id364": {
	"id": "id364",
	"name": "Sauteed Mushrooms with Toasted Flatbread and Baked Eggs",
	"source": "http:\/\/www.marthastewart.com\/1043842\/sauteed-mushrooms-toasted-flatbread-and-baked-eggs",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.\r\n\r\n2. Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.\r\n\r\n3. Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.",
	"ingredients": [
	"1 6-inch whole-wheat flatbread, such as naan or pocketless pita\r",
	"3 tablespoon extra-virgin olive oil\r",
	"2 clove garlic, sliced\r",
	"1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1\/8-inch thick (about 10 cups)\r",
	"Coarse salt\r",
	"Red-pepper flakes\r",
	"1\/4 cup dry white wine\r",
	"2 tablespoon fresh thyme\r",
	"4 eggs, room temperature"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id365": {
	"id": "id365",
	"name": "Shakshuka with chickpeas",
	"source": "Food Network Magazine March 2015",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 1808,
	"fat": 76,
	"satfat": 16,
	"carbs": 184,
	"fiber": 32,
	"sugar": 0,
	"protein": 96,
	"instructions": "1. Preheat the oven to 375\u02da. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.\r\n\r\n2. Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.\r\n\r\n3. Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.",
	"ingredients": [
	"2 tablespoon extra-virgin olive oil\r",
	"1 onion, chopped\r",
	"3 clove garlic, thinly sliced\r",
	"1 can chickpeas, drained and rinsed\r",
	"2 teaspoon cumin\r",
	"Kosher salt and freshly ground pepper\r",
	"2 14.5oz cans petite diced tomatoes with green chiles\r",
	"1\/3 cup water\r",
	"8 eggs\r",
	"2 tablespoon cilantro, chopped\r",
	"<hr>",
	"2 pieces pita bread\r",
	"1\/2 cup plain nonfat Greek yogurt\r",
	"1\/4 cup hummus"
	],
	"tags": [
	"vegetarian",
	"israeli",
	"main"
	]
	},
	"id366": {
	"id": "id366",
	"name": "Eggplant meatballs with marinara",
	"source": "Food Network Magazine January 2015",
	"preptime": 1500,
	"waittime": 1200,
	"cooktime": 3600,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat the oven to 375\u00b0. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.\r\n\r\n2. Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, salt and pepper and stir to combine, then mix in the breadcrumbs.\r\n\r\n3. Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.\r\n\r\n4. While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.",
	"ingredients": [
	"1 small eggplant (about 12 ounces)\r",
	"1 egg, lightly beaten\r",
	"1\/2 cup cooked white beans, such as cannellini or navy (rinsed, if canned), smashed with a fork\r",
	"1 large clove garlic, very finely chopped or pressed through a garlic press\r",
	"1\/2 cup finely chopped fresh basil leaves or flat-leaf parsley\r",
	"1\/2 cup parmesan, finely grated,plus extra for sprinkling (optional)\r",
	"3\/4 tsp Kosher salt \r",
	"1\/2 tsp freshly ground pepper\r",
	"1 cup panko breadcrumbs\r",
	"Olive oil, misted\r",
	"2 cup marinara sauce (homemade or store-bought)"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id367": {
	"id": "id367",
	"name": "Sweet potato millet burgers",
	"source": "Food Network Magazine January 2015",
	"preptime": 1800,
	"waittime": 1800,
	"cooktime": 1800,
	"servings": 4,
	"comments": "Originally called for cornmeal for coating",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Bring water to a boil in a small saucepan. Add the sweet potato and salt, reduce the heat to medium low and cook 10 minutes. Add the millet and chickpeas, reduce the heat to low and cook, covered and stirring occasionally, until the millet is tender and absorbs all of the water, about 20 minutes (add more water, if needed). Turn off the heat and transfer the mixture to a medium bowl, letting it cool slightly.\r\n\r\n2. Stir in 1\/2 cup breadcrumbs, the chiles, shallot, cumin, paprika, onion powder and salt. Shape the mixture into 4 patties, pressing them so they are about 1\/2 inch thick. Place the patties on a plate and refrigerate 30 minutes.\r\n\r\n3. Lightly beat the egg in a medium bowl. In another medium bowl, stir together the remaining 1\/4 cup breadcrumbs with the cornmeal. Place 1 chilled patty in the beaten egg, turning over the patty to coat the other side. Dip the patty in the cornmeal-breadcrumb mixture and sprinkle the mixture over the top of the patty, lightly pressing it on. Repeat with the remaining 3 patties.\r\n\r\n4. Heat a large nonstick skillet over medium heat. Add half of the canola oil and the patties and cook until they are golden brown, 3 to 4 minutes. Add the remaining oil to the skillet and use a spatula to carefully flip the patties (they will be somewhat soft); cook the other side until golden brown, 3 to 4 more minutes. Serve each burger on a bun with your favorite toppings. ",
	"ingredients": [
	"1 1\/2 cup water\r",
	"1 small sweet potato (about 6 ounces), peeled and chopped into 1\/2-inch pieces\r",
	"3\/4 teaspoon Kosher salt\r",
	"1\/2 cup millet\r",
	"1\/2 cup cooked chickpeas, (rinsed, if canned), smashed with a fork\r",
	"<hr>\r",
	"1\/2 cup breadcrumbs\r",
	"1 4oz can roasted green chili peppers, chopped\r",
	"1 small shallot, very finely chopped\r",
	"1 teaspoon ground cumin\r",
	"1 teaspoon sweet paprika\r",
	"3\/4 teaspoon onion powder\r",
	"3\/4 tsp salt\r",
	"<hr>\r",
	"1 large egg\r",
	"1\/4 cup breadcrumbs\r",
	"1\/4 cup millet\r",
	"2 tablespoon canola oil, or olive oil mister or nonstick pan spray\r",
	"4 burger buns, lightly toasted\r",
	"Favorite burger toppings, such as raw onion, tomato slices and lettuce"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id369": {
	"id": "id369",
	"name": "Arroz non pollo (slow cooker)",
	"source": "Fresh from the Vegetarian Slow Cooker by Robin Robertson",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 28800,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Stir in the garlic, oregano, cumin, and saffron and cook for 2 minutes longer.\r\n\r\n2. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover, and cook on Low for 6 to 8 hours.\r\n\r\n3. About an hour before the end of cooking time, stir in the rice, cover and cook on Low until tender.\r\n\r\n4. About 10 minutes before serving, stir in the salsa, peas, and olives and cover. Taste to adjust the seasonings before serving.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"1 medium onion, chopped\r",
	"1 small carrot, chopped\r",
	"2 garlic cloves, chopped\r",
	"1\/2 tsp dried oregano\r",
	"1\/2 tsp ground cumin\r",
	"1\/8 tsp saffron threads\r",
	"1 14.5oz can diced tomatoes, with their juices\r",
	"3 cup vegetable stock\r",
	"1 small red bell pepper, seeded and chopped\r",
	"8 oz green beans, ends trimmed and cut into 1-inch pieces\r",
	"1 can chickpeas, drained and rinsed\r",
	"salt and freshly ground black pepper\r",
	"1 cup Valencia (paella) rice\r",
	"3\/4 cup salsa\r",
	"1\/2 cup frozen peas, thawed\r",
	"1\/3 cup pimiento-stuffed green olives, sliced and drained"
	],
	"tags": [
	"vegetarian",
	"slow_cooker",
	"main"
	]
	},
	"id370": {
	"id": "id370",
	"name": "Flan",
	"source": "http:\/\/www.americastestkitchen.com\/recipes\/8054-perfect-latin-flan",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 9000,
	"servings": 10,
	"comments": "This recipe should be made at least one day before serving. We recommend an 8 1\/2 by 4 1\/2-inch loaf pan for this recipe. If your pan is 9 by 5, begin checking for doneness at 1 hour. You may substitute 2 percent milk for the whole milk, but do not use skim milk. Serve the flan on a platter with a raised rim to contain the liquid caramel.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Stir together sugar and 1\/4 cup water in medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3 to 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 to 2 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 to 2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tbsp warm tap water until incorporated; mixture will bubble and steam. Pour caramel into 1 1\/2 by 4 1\/2-inch loaf pan; do not scrape out saucepan. Set loaf pan aside.\r\n\r\nAdjust oven rack to middle position and heat oven to 300 degrees. Line bottom of 13 by 9-inch baking pan with dish towel, folding towel to fit smoothly, and set aside. Bring 2 quarts water to boil.\r\n\r\nWhisk eggs and yolks in large bowl until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt, and whisk until incorporated. Strain mixture through fine-mesh strainer into prepared loaf pan.\r\n\r\nCover loaf pan tightly with aluminum foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boiling water into pan. Bake until center of custard jiggles slightly when shaken and custard registers 180 degrees, 1 1\/4 to 1 1\/2 hours. Remove foil and leave custard in water bath until loaf pan has cooled completely. Remove loaf pan from water bath, wrap tightly with plastic wrap, and chill overnight or up to 4 days.\r\n\r\nTo unmold, slide paring knife around edges of pan. Invert serving platter on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using rubber spatula, scrape residual caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)",
	"ingredients": [
	"2\/3 cup sugar\r",
	"2 eggs\r",
	"5 egg yolks\r",
	"1 14oz can sweetened condensed milk\r",
	"1 12oz can evaporated milk\r",
	"1\/2 cup whole milk\r",
	"1 1\/2 tbsp vanilla extract\r",
	"1\/2 tsp salt"
	],
	"tags": [
	"dessert"
	]
	},
	"id371": {
	"id": "id371",
	"name": "Homemade pecan and maple nut butter",
	"source": "http:\/\/www.marthastewart.com\/1072187\/eat-clean?esrc=nwmsef052615#1107255",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine all ingredients in food processor and blend until smooth, scraping down sides occasionally. Store in an airtight container.",
	"ingredients": [
	"2 cup whole pecans, toasted if desired\r",
	"1 tbsp maple syrup\r",
	"1\/4 tsp ground cinnamon\r",
	"4 tsp safflower oil"
	],
	"tags": [
	"components",
	"untried"
	]
	},
	"id372": {
	"id": "id372",
	"name": "Mini Tostadas",
	"source": "Gourmet Game Night, page 57",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 36,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until beginning to soften, 2 to 3 minutes. Stir in the cumin and cook, stirring, until fragrant, about 1 minute. dd the tomato and black beans and cook, stirring occasionally, until the mixture has thickened slightly, 5 to 7 minutes. Season to taste with salt and pepper, then set aside to cool. Once cooled, stir the avocado, cilantro, and lime juice into the black bean mixture.\r\n\r\nSpoon mixture into each chip, and top with sour cream and cheese if desired. Serve immediately to prevent the chips from getting soggy.\r\n\r\nFilling can be prepared up to 4 hours ahead if refrigerated. Let come to room temperature before assembling and serving.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"1\/2 cup yellow onion, minced\r",
	"1 clove garlic, minced\r",
	"1\/2 tsp cumin\r",
	"1 cup tomato, finely chopped\r",
	"1 15oz can black beans, rinsed and drained\r",
	"salt\r",
	"pepper\r",
	"1\/2 avocado, finely chopped\r",
	"3 tbsp cilantro, chopped\r",
	"2 tbsp lime juice\r",
	"36 tortilla bowl chips\r",
	"1\/4 cup sour cream\r",
	"1\/2 cup cheddar, grated"
	],
	"tags": [
	"appetizer",
	"snack",
	"vegetarian",
	"vegan"
	]
	},
	"id373": {
	"id": "id373",
	"name": "Caprese Skewers",
	"source": "Cocktail Food, page 101",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 0,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine the balsamic vinegar, olive oil, and a dash of salt and pepper. Whisk and set aside.\r\n\r\nToss the mozzarella with 1 tsp olive oil and a dash of pepper. Season to taste with salt, if necessary.\r\n\r\nSlide one tomato onto each skewer, followed by a basil leaf folded in half, followed by mozzarella. Brush with the vinaigrette. Transfer to serving plate and serve immediately.\r\n\r\nCan be assembled up to 3 hours in advance. Do not refrigerate.",
	"ingredients": [
	"1 tbsp balsamic vinegar\r",
	"1 tbsp olive oil\r",
	"salt\r",
	"pepper\r",
	"4 oz fresh block mozzarella, cut into 24 1\/2-inch cubes\r",
	"24 small cherry tomatoes, or 12 large cut in half\r",
	"24 basil leaves\r",
	"24 bamboo skewers"
	],
	"tags": [
	"appetizer",
	"snack",
	"vegetarian"
	]
	},
	"id374": {
	"id": "id374",
	"name": "Artichoke Risotto with Mascarpone, Lemon, and Thyme",
	"source": "http:\/\/www.marthastewart.com\/336099\/artichoke-risotto-with-mascarpone-lemon",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.\r\n\r\nMelt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Add artichokes to pan. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.\r\n\r\nAdd enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3\/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.\r\n\r\nStir in chopped thyme; season with salt and pepper. Add mascarpone, lemon juice, and 2\/3 of the lemon zest; stir until mascarpone is melted and rice is moist and creamy. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.",
	"ingredients": [
	"3 tsp lemon zest, divided\r",
	"1 tbsp lemon juice\r",
	"1 13oz jar artichokes, diced and with any tough leaves removed\r",
	"6 cup chicken stock\r",
	"1 bay leaf\r",
	"2 tablespoon unsalted butter\r",
	"2 tablespoon extra-virgin olive oil\r",
	"1 medium onion, finely chopped (about 1 1\/2 cups)\r",
	"1 garlic clove, minced\r",
	"Coarse salt\r",
	"2 cup short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano\r",
	"1 cup dry white wine\r",
	"2 teaspoon finely chopped fresh thyme, plus sprigs for garnish\r",
	"Freshly ground pepper\r",
	"1\/4 cup mascarpone"
	],
	"tags": [
	"vegetarian",
	"italian",
	"main"
	]
	},
	"id375": {
	"id": "id375",
	"name": "Herbed biscuits with smoked salmon",
	"source": "Gourmet Game Night by Cynthia Nims",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 720,
	"servings": 6,
	"comments": "Use cold smoke salmon",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper.\r\n\r\nTo make the biscuits, combine the flour, baking powder and salt in a food processor and pulse once or twice to blend. Add the butter and pulse until it is finely chopped and the mixture has the texture of coarse cornmeal. Transfer the mixture to a bowl and add the milk, green onion, chives, and parsley. Gently stir until the dough is evenly mixed; avoid overmixing.\r\n\r\nTransfer the biscuit dough to a lightly floured work surface. Press the dough into a 9-inch square about 1\/2 inch thick. Cut the dough into 6 even strips in each direction, making 36 squares. Set the biscuits on the baking sheet about 1 inch apart. Bake until puffed and lightly browned, 12 to 15 minutes. Transfer the biscuits to a wire rack to cool.\r\n\r\nCut each biscuit in half horizontally. Cut the smoked salmon into strips about 1 inch wide and a few inches long. Stir together the creme fraiche and lemon zest in small bowl.\r\n\r\nTo assemble the biscuits, fold the salmon strips into 1 inch squares and set them on the bottom portions of the biscuits, add a dollop of the creme fraiche, and top with the other biscuit halves. Arrange the biscuits on a platter or tray and serve.\r\n\r\nMakes 36 biscuits.\r\n\r\nTo double, double all the ingredients, making the biscuits in batches.\r\nBest not to halve but you can cut the biscuits into 16 pieces for larger portions.\r\nYou can make the biscuits 1 day ahead and store in an airtight container; split and fill not more than 1 hour before serving.",
	"ingredients": [
	"2 cup all-purpose flour\r",
	"1 tbsp baking powder\r",
	"1\/2 tsp salt\r",
	"1\/2 cup unsalted butter, cut into pieces and chilled\r",
	"3\/4 cup whole milk\r",
	"2 tbsp green onion, minced, white and pale green portions only\r",
	"2 tbsp fresh chives, minced\r",
	"2 tbsp fresh flat-leaf parsley, minced\r",
	"<hr>\r",
	"8 oz cold-smoked salmon, thinly sliced\r",
	"3\/4 cup creme fraiche\r",
	"2 tsp lemon zest, finely grated"
	],
	"tags": [
	"seafood",
	"salmon",
	"appetizer"
	]
	},
	"id376": {
	"id": "id376",
	"name": "French Onion Dip",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/onion-dip-from-scratch-recipe.html",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. \r\n\r\nMix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.",
	"ingredients": [
	"2 tablespoon olive oil\r",
	"1\/2 large yellow onion, diced\r",
	"1\/4 teaspoon salt\r",
	"1 1\/2 cup sour cream\r",
	"3\/4 cup mayonnaise\r",
	"1\/4 teaspoon garlic powder\r",
	"1\/4 teaspoon ground white pepper\r",
	"1\/2 teaspoon salt"
	],
	"tags": [
	"appetizer",
	"vegetarian"
	]
	},
	"id377": {
	"id": "id377",
	"name": "Thai Vegetable Stir-fry",
	"source": "https:\/\/www.pamperedchef.com\/pws\/pamallan\/recipe\/Main+Dishes\/Budget+Friendly\/Thai+Vegetable+Stir-Fry\/888041",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 660,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Cook rice according to directions. \r\n\r\n2. In a small bowl, whisk together coconut sauce ingredients; set aside. \r\n\r\n3. Combine vegetables in large mixing bowl. Add edamame to bowl; toss vegetables thoroughly. \r\n\r\n4. Heat oil in Stir-Fry Skillet or 12\u201d Skillet over medium heat 3\u20135 minutes. Press garlic into Skillet with Garlic Press; cook and stir 30\u201345 seconds or until fragrant. Whisk coconut sauce and add to Skillet, stir until thickened (less than 1 minute). \r\n\r\n5. Add vegetables to Skillet; toss well to coat. Cook, uncovered, 3\u20136 minutes or until vegetables begin to soften and mixture is heated through, stirring frequently. \r\n\r\n6. Remove Skillet from heat. Top with basil and peanuts. Serve immediately over rice.",
	"ingredients": [
	"3 cup uncooked brown rice\r",
	"<hr>\r",
	"1 cup lite coconut milk, (shake before opening)\r",
	"1 1\/2 tbsp yellow curry paste\r",
	"2 tbsp creamy peanut butter\r",
	"2 tbsp reduced-sodium soy sauce\r",
	"2 tbsp potato starch\r",
	"<hr>\r",
	"3 medium carrots, peeled and cut into long julienne strips\r",
	"2 medium yellow squash, cut into long julienne strips\r",
	"2 medium zucchini, cut into long julienne strips\r",
	"1 medium red bell pepper, thinly sliced into long strips\r",
	"1 1\/2 cup frozen shelled edamame, thawed\r",
	"1 tsp canola oil\r",
	"4 garlic cloves, pressed or minced\r",
	"1\/4 cup fresh basil leaves, chiffonade\r",
	"1\/3 cup lightly salted dry roasted peanuts, roughly chopped"
	],
	"tags": [
	"vegetarian",
	"main",
	"asian",
	"stir-fry",
	"thai"
	]
	},
	"id378": {
	"id": "id378",
	"name": "Mediterranean Grain Salad",
	"source": "http:\/\/www.marthastewart.com\/317072\/mediterranean-grain-salad",
	"preptime": 300,
	"waittime": 1800,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 308,
	"fat": 16,
	"satfat": 5,
	"carbs": 33,
	"fiber": 4,
	"sugar": 3,
	"protein": 10,
	"instructions": "Bring small pot of lightly salted water to a boil, rinse farro and add to boiling water, and cook for 30 minutes or until tender but chewy. Or cook according to package direction.\r\n\r\nDrain farro and place in a small mixing bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.",
	"ingredients": [
	"1\/4 cup farro\r",
	"Coarse salt and ground pepper\r",
	"1 cup grape tomatoes, halved\r",
	"1\/2 cup fresh parsley, chopped\r",
	"1\/2 small shallot, minced\r",
	"1 tablespoon red-wine vinegar\r",
	"2 teaspoon olive oil\r",
	"1 ounce fresh goat cheese, crumbled"
	],
	"tags": [
	"vegetarian",
	"salad"
	]
	},
	"id380": {
	"id": "id380",
	"name": "Cannoli",
	"source": "http:\/\/www.food.com\/recipe\/cannoli-95546",
	"preptime": 3600,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "To make shells, mix flour, sugar and salt in a bowl.\r\n\r\nCut in butter.\r\n\r\nAdd egg yolks; stir with a fork.\r\n\r\nStir in wine, 1 tablespooon at a time, with a fork until dough clings together.\r\n\r\nForm a ball with the dough and let stand for 30 minutes.\r\n\r\nRoll dough almost paper thin, on a well-floured surface.\r\n\r\nUsing the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.\r\nUsing a paring knife, make sure circles are cut all the way through.\r\n\r\nRoll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.\r\n\r\nFry one or two at a time in hot melted shortening (about 360\u00b0F) for approximately 1 minute, turning to brown all sides.\r\n\r\nRemove from hot grease and drain on paper towels, seam side down.\r\n\r\nLet cool a minute or two before trying to remove metal tube.\r\n\r\nTo remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.\r\n\r\nLeave cannoil shells on paper towel, seam side down to cool completely.\r\n\r\n~NOTE~Shells can be stored in airtight containers and made several days prior to filling.\r\n\r\nFor filling, drain ricotta cheese over cheesecloth if ricotta is watery.\r\n\r\nCombine ricotta cheese, powdered sugar, and vanilla extract until combined.\r\n\r\nSqueeze Maraschino cherries with paper towels to remove all liquid.\r\n(If you don't squeeze them good, you will have a pink water filling!).\r\n\r\nStir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.\r\n\r\nFor a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.\r\n\r\nChill filling for about 30 minutes before piping into cooled cannoli shells.\r\n\r\nYou may garnish the cannoli by sprinkling powdered sugar on top.\r\n\r\nWhipped cream, a cherry, and shaved chocolate can also be used to garnish the top.\r\n\r\nKeep refrigerated until time of serving.",
	"ingredients": [
	"4 cup all-purpose flour, sifted\r",
	"2 tablespoon sugar\r",
	"1\u20444 teaspoon salt\r",
	"3 tablespoon butter, softened\r",
	"2 egg yolks\r",
	"3\u20444 cup white wine\r",
	"canola oil or shortening, for frying\r",
	"<hr>\r",
	"4 cup whole milk ricotta cheese\r",
	"1 1\u20442 cups powdered sugar\r",
	"1 tablespoon vanilla extract\r",
	"1\u20443 cup finely chopped maraschino cherry\r",
	"1\u20444 cup semisweet mini chocolate chips\r",
	"1 cup heavy whipping cream, optional"
	],
	"tags": [
	"dessert"
	]
	},
	"id381": {
	"id": "id381",
	"name": "Fudge drops (cookies)",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/fudge-drops-recipe",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 660,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid heating the chocolate too much and possibly burning it, the best method is to heat until the butter is melted and the chocolate has partially melted, then remove from the heat. Stir until all the chocolate melts.\r\n\r\n2. In a separate bowl, beat together the sugar and eggs until they're thoroughly combined. Add the hot melted chocolate, then stir in the remaining ingredients.\r\n\r\n3. Refrigerate the batter-like dough until it's thoroughly chilled, about 3 hours (or overnight). It needs to set and stiffen up before it can be scooped into balls.\r\n\r\n4. Preheat the oven to 325\u00b0F. Lightly grease two baking sheets, three if you have them. Or line sheets with parchment, and grease the parchment.\r\n\r\n5. Drop the cookie dough by heaping teaspoonfuls (balls about 1\" across) onto the prepared baking sheets. A teaspoon cookie scoop makes this task extremely simple. Leave about 2\" between the dough balls, as they'll spread as they bake.\r\n\r\n6. Bake the cookies for 10 to 11 minutes, until their tops are shiny and cracked. They won't crack until the very end, so keep a close eye on them; when they're cracked all the way across the top surface, they're just about done. The point is, you want these baked all the way through, but just barely; additional baking will make them crisp rather than chewy.\r\n\r\n7. Remove the cookies from the oven. After a few minutes, gently loosen them with a spatula, then let them finish cooling on the pan.\r\n\r\nYield: about 4 dozen 2\" cookies.",
	"ingredients": [
	"8 oz bittersweet or semisweet chocolate, chopped\r",
	"3 tablespoon butter\r",
	"1 cup sugar\r",
	"3 eggs\r",
	"1 teaspoon espresso powder\r",
	"1 teaspoon vanilla extract\r",
	"1 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour\r",
	"1\/4 teaspoon baking powder\r",
	"1\/4 teaspoon salt"
	],
	"tags": [
	"cookies",
	"dessert",
	"untried"
	]
	},
	"id382": {
	"id": "id382",
	"name": "Easy florentines",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/easy-florentines-recipe",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 3,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat your oven to 375\u00b0F. Line two baking sheets with parchment, or non-stick foil.\r\n\r\n2. Stir together the sticky bun sugar, almonds, and orange peel.\r\n\r\n3. Using a tablespoon measure, make 1-tablespoon mounds of the mixture on the prepared baking sheets, spacing them about 2\" apart; they'll spread a lot.\r\n\r\n4. Bake the Florentines for about 10 minutes, until the almonds are golden brown. Reverse the pans in the oven midway through the baking time, so they brown evenly.\r\n\r\n5. Remove the Florentines from the oven, and allow them to cool completely on the pan.\r\n\r\n6. When the Florentines are completely cool, melt the chocolate, either in a microwave, or over very low heat. Stir until it's completely smooth.\r\n\r\n7. Brush the melted chocolate onto the flat (bottom) of each cookie, placing them, chocolate side up, on a rack to set.\r\n\r\n8. Store cool and dry for up to several weeks.\r\n\r\nYield: about 30 Florentines.",
	"ingredients": [
	"1 1\/4 cup Sticky Bun Sugar\r",
	"1 cup unblanched sliced almonds\r",
	"1\/2 serving [candied orange peel](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id383)",
	"<hr>\r",
	"1 cup semisweet or bittersweet chocolate, chopped"
	],
	"tags": [
	"cookies",
	"dessert",
	"untried"
	]
	},
	"id383": {
	"id": "id383",
	"name": "Simple candied orange peel",
	"source": "http:\/\/www.epicurious.com\/recipes\/food\/views\/simple-candied-orange-peel-350798",
	"preptime": 600,
	"waittime": 172800,
	"cooktime": 3600,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1\/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.\r\n\r\nBring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.\r\nToss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.\r\n\r\nMakes about 2 cups",
	"ingredients": [
	"2 large oranges, 1\/4 inch of top and bottom cut off\r",
	"3 cup sugar\r",
	"3 cup water\r",
	"<hr>\r",
	"1 cup sugar"
	],
	"tags": [
	"dessert",
	"candy"
	]
	},
	"id384": {
	"id": "id384",
	"name": "Maple shortbread sandwich cookies",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/maple-shortbread-sandwich-cookies-recipe",
	"preptime": 2700,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 18,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In the bowl of an electric mixer, beat together the butter, salt, sugars, and maple flavor.\r\n\r\n2. Add the flour and mix just until the dough comes together. Wrap the dough in plastic and chill for 30 minutes. The dough can chill longer than 30 minutes, but if it does, allow about 15 minutes for it to warm a bit and soften before rolling it out.\r\n\r\n3. Preheat the oven to 300\u00b0F. Lightly grease a baking sheet, or line it with parchment.\r\n\r\n4. On a lightly floured surface, roll the dough about 1\/8\" thick.\r\n\r\n5. Use a cutter to cut the dough into shapes \u2014 leaves, stars, hearts, circles, your choice. Place the cookies on the prepared baking sheet.\r\n\r\n6. Bake the cookies for 20 to 25 minutes, until they're beginning to brown a bit. Remove them from the oven, and cool right on the pan.\r\n\r\n7. To make the filling: Mix together all of the filling ingredients except the milk, stirring until smooth. If the filling isn't spreadable, add a bit of the milk to soften its texture.\r\n\r\n8. Spread the bottom of half the cookies with filling; if you have a scale, about 45g is a good amount for each. Top with the remaining cookies.\r\n\r\n9. Store cookies, well wrapped, at room temperature for several days. Freeze for longer storage.\r\n\r\nYield: about 18 medium (2\") sandwich cookies.",
	"ingredients": [
	"8 tablespoon unsalted butter, softened\r",
	"1\/4 teaspoon salt\r",
	"2 tablespoon granulated sugar\r",
	"1\/4 cup maple sugar\r",
	"1\/2 teaspoon maple flavor\r",
	"1 cup flour\r",
	"2 tbsp flour\r",
	"<hr>\r",
	"2 tablespoon unsalted butter, softened\r",
	"1 1\/2 cup confectioners' sugar\r",
	"1\/4 teaspoon salt\r",
	"2 tablespoon maple syrup, Grade B preferred\r",
	"1\/2 teaspoon vanilla extract\r",
	"1\/4 teaspoon maple flavor\r",
	"1 tablespoon milk, optional; if necessary to make a spreadable filling"
	],
	"tags": [
	"dessert",
	"cookies"
	]
	},
	"id385": {
	"id": "id385",
	"name": "Pecan squares",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/pecan-squares-recipe.html",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 350 degrees F.\r\n\r\nFor the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.\r\n\r\nFor the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.\r\n\r\nRecipe courtesy of The Barefoot Contessa Cookbook, 1999, All Rights Reserved\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/pecan-squares-recipe.html?oc=linkback",
	"ingredients": [
	"1 1\/4 pound unsalted butter, room temperature\r",
	"3\/4 cup granulated sugar\r",
	"3 extra-large eggs\r",
	"3\/4 teaspoon pure vanilla extract\r",
	"4 1\/2 cup all-purpose flour\r",
	"1\/2 teaspoon baking powder\r",
	"1\/4 teaspoon salt\r",
	"<hr>",
	"1 pound unsalted butter\r",
	"1 cup good honey\r",
	"3 cup light brown sugar, packed\r",
	"1 teaspoon grated lemon zest\r",
	"1 teaspoon grated orange zest\r",
	"1\/4 cup heavy cream\r",
	"2 pound pecans, coarsely chopped"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id386": {
	"id": "id386",
	"name": "Fruity oatmeal topping",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/articles\/50-gift-jars.page-5.html",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine all ingredients in a jar. Makes 2 cups. Each serving is generally about 1\/8 cup.\r\n\r\n\r\nRead more at:\r\nhttp:\/\/www.foodnetwork.com\/recipes\/articles\/50-gift-jars.page-5.html?oc=linkback",
	"ingredients": [
	"1\/2 cup turbinado sugar\r",
	"1\/4 cup granulated sugar\r",
	"1\/4 cup raisins\r",
	"1\/4 cup dried blueberries\r",
	"1\/4 cup dried cranberries\r",
	"1 cinnamon stick\r",
	"1 tbsp cinnamon\r",
	"1\/4 tsp nutmeg\r",
	"1\/2 vanilla bean, seeds scraped\r",
	"1 pinch salt"
	],
	"tags": [
	"breakfast"
	]
	},
	"id387": {
	"id": "id387",
	"name": "Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan",
	"source": "America's Test Kitchen Cooking School",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 1604,
	"fat": 124,
	"satfat": 28,
	"carbs": 92,
	"fiber": 16,
	"sugar": 68,
	"protein": 52,
	"instructions": "Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, 1\/4 teaspoon salt, and 1\/8 teaspoon pepper. Let cool to room temperature.\r\n\r\nToss arugula and fig dressing in large bowl. Season if needed. Divide salad among individual plates. Top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.",
	"ingredients": [
	"4 tablespoon extra-virgin olive oil\r",
	"2 oz pancetta, pan-seared to barely crispy\r",
	"1\/2 cup walnuts, toasted and chopped\r",
	"1 tablespoon honey\r",
	"3 tablespoon balsamic vinegar\r",
	"1\/2 cup dried figs\r",
	"1 small shallot, finely minced\r",
	"salt\r",
	"ground black pepper\r",
	"8 oz arugula , stemmed (if needed) and lightly packed (about 8 cups)\r",
	"2 oz Parmesan cheese"
	],
	"tags": [
	"salad"
	]
	},
	"id388": {
	"id": "id388",
	"name": "Red Lentil Soup with North African Spices",
	"source": "Cook's Illustrated",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "may serve up to 6",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1\/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.\r\n\r\n2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)\r\n\r\n3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.\r\n\r\nPair this soup with a salad and bread for lunch or a light supper.",
	"ingredients": [
	"4 tablespoon unsalted butter\r",
	"1 large onion, chopped fine\r",
	"Salt and pepper\r",
	"3\/4 teaspoon ground coriander\r",
	"1\/2 teaspoon ground cumin\r",
	"1\/4 teaspoon ground ginger\r",
	"1\/8 teaspoon ground cinnamon\r",
	"Pinch cayenne\r",
	"1 tablespoon tomato paste\r",
	"1 clove garlic, minced\r",
	"4 cup chicken broth\r",
	"2 cup water\r",
	"10 1\/2 ounce red lentils, picked over and rinsed\r",
	"2 tablespoon lemon juice, plus extra for seasoning\r",
	"1 1\/2 teaspoon dried mint, crumbled\r",
	"1 teaspoon paprika\r",
	"1\/4 cup cilantro, chopped"
	],
	"tags": [
	"soup",
	"main",
	"untried"
	]
	},
	"id389": {
	"id": "id389",
	"name": "Eggplant involtini",
	"source": "http:\/\/www.americastestkitchen.com\/recipes\/7973-eggplant-involtini",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 3000,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees.\r\n\r\nSlice each eggplant lengthwise into 1\/2-inch-thick planks (you should have 3 planks per serving). Trim rounded surface from each end piece so it lies flat.\r\n\r\nLine 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with half the oil and sprinkle with half the salt and pepper, then flip over and repeat on the other side. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over. Heat broiler.\r\n\r\nWhile eggplant cooks, heat remaining 1 tablespoon oil in 12-inch broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes. Increase heat to high and bring to simmer, then reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.\r\n\r\n(If making own bread crumbs, pulse bread in food processor until finely ground, 10 to 15 pulses.) Combine bread crumbs with all other ingredients in medium bowl.\r\n\r\nWith widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.\r\n\r\nBring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes. Sprinkle with remaining Pecorino and basil and let stand for 5 minutes, then serve.",
	"ingredients": [
	"2 large eggplants (1 1\/2 pounds each), peeled\r",
	"5 tablespoon olive oil\r",
	"1 tsp salt\r",
	"1\/2 tsp pepper\r",
	"<hr>",
	"1 tbsp olive oil\r",
	"2 clove garlic, minced\r",
	"1\/4 teaspoon dried oregano\r",
	"Pinch red pepper flakes\r",
	"1\/4 tsp salt\r",
	"2 14oz can crushed tomatoes\r",
	"<hr>\r",
	"2 tbsp bread crumbs (or 1 slice of bread, toasted til crunchy)\r",
	"8 ounce whole-milk ricotta cheese\r",
	"1\/2 cup Pecorino Romano cheese, grated\r",
	"1\/4 cup basil, chopped\r",
	"1 tablespoon lemon juice\r",
	"1\/4 tsp salt\r",
	"<hr>\r",
	"1\/4 cup Pecorino Romano cheese, grated\r",
	"1 tbsp basil, chopped"
	],
	"tags": [
	"main",
	"vegetarian",
	"italian"
	]
	},
	"id390": {
	"id": "id390",
	"name": "Texas chili potato skins",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 4500,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Pierce potatoes with a fork. Bake directly on the oven rack at 350F until tender, about 1 hour\/ Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1\/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450F until crisp, about 15 minutes. Add your toppings.",
	"ingredients": [
	"4 russet potatoes\r",
	"chunky chili\r",
	"cheddar, grated\r",
	"onion, chopped\r",
	"sour cream\r",
	"hot sauce"
	],
	"tags": [
	"appetizer",
	"party"
	]
	},
	"id391": {
	"id": "id391",
	"name": "Maple-bacon potato skins",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 4500,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Pierce potatoes with a fork. Bake directly on the oven rack at 350F until tender, about 1 hour\/ Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1\/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450F until crisp, about 15 minutes. Flip baked shells over and sprinkle with cheddar. Bake 5 more minutes. Add your toppings.",
	"ingredients": [
	"4 russet potatoes\r",
	"1 cup cheddar, grated\r",
	"1\/4 cup apple butter\r",
	"1\/2 lb bacon, cooked crispy and crumbled\r",
	"maple syrup"
	],
	"tags": [
	"appetizer",
	"party"
	]
	},
	"id392": {
	"id": "id392",
	"name": "Frisco gourmet potato skins",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 4500,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Pierce potatoes with a fork. Bake directly on the oven rack at 350F until tender, about 1 hour\/ Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1\/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450F until crisp, about 15 minutes. Puree topping ingredients together. Add topping mixture to skins and bake for 5 more minutes.",
	"ingredients": [
	"4 russet potatoes\r",
	"artichoke hearts\r",
	"goat cheese\r",
	"garlic\r",
	"herbs\r",
	"olive oil"
	],
	"tags": [
	"appetizer",
	"untried"
	]
	},
	"id393": {
	"id": "id393",
	"name": "Toasted ravioli potato skins",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 4500,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Pierce potatoes with a fork. Bake directly on the oven rack at 350F until tender, about 1 hour\/ Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1\/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450F until crisp, about 15 minutes. Mix ricotta, parmesan and basil. Fill potato skins with mixture then top with tomato sauce and mozzarella. Bake 5 more minutes.",
	"ingredients": [
	"4 russet potatoes\r",
	"1 cup ricotta\r",
	"2 tbsp parmesan, grated\r",
	"1\/2 tbsp fresh basil, chopped\r",
	"1\/2 cup tomato sauce\r",
	"3 oz mozzarella, shredded"
	],
	"tags": [
	"appetizer"
	]
	},
	"id394": {
	"id": "id394",
	"name": "Vegetable and tofu pad thai",
	"source": "http:\/\/www.marthastewart.com\/872941\/vegetable-and-tofu-pad-thai",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1772,
	"fat": 64,
	"satfat": 8,
	"carbs": 236,
	"fiber": 12,
	"sugar": 28,
	"protein": 72,
	"instructions": "Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.\r\n\r\nIn a large nonstick skillet, heat 1\/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.\r\n\r\nAdd 1 1\/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.",
	"ingredients": [
	"8 ounce dried wide flat rice noodles\r",
	"1\/4 cup fresh lime juice\r",
	"3 tablespoon soy sauce\r",
	"1 tablespoon chili sauce, such as Sriracha\r",
	"1 tablespoon packed dark-brown sugar\r",
	"<hr>\r",
	"2 tablespoon vegetable oil\r",
	"2 eggs, lightly beaten\r",
	"14 oz firm tofu, drained, thinly sliced, and patted dry\r",
	"2 carrots, peeled and shredded\r",
	"2 clove garlic, minced\r",
	"8 green onions, white and green parts separated and thinly sliced\r",
	"Coarse salt\r",
	"2 tablespoon roasted salted peanuts, chopped\r",
	"1\/4 cup cilantro"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id396": {
	"id": "id396",
	"name": "Wasabi Salmon with Miso-Sesame Sauce",
	"source": "http:\/\/www.marthastewart.com\/341924\/wasabi-salmon-with-miso-sesame-sauce",
	"preptime": 900,
	"waittime": 3600,
	"cooktime": 780,
	"servings": 4,
	"comments": "",
	"calories": 1032,
	"fat": 40,
	"satfat": 0,
	"carbs": 36,
	"fiber": 4,
	"sugar": 0,
	"protein": 112,
	"instructions": "In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside.\r\n\r\nCombine ginger, cayenne pepper, sake, tamari, and wasabi in a zippered plastic bag; blend well.Add salmon; seal and toss to coat. Marinate for 1 hour.\r\n\r\nPreheat oven to 400 degrees. Place salmon on a greased baking sheet, discarding marinade. Bake until fish flakes easily with a fork, about 13 minutes.\r\n\r\nRemove salmon. Transfer to a warm serving plate. Drizzle miso sauce over fillets. Garnish with flowers. Serve warm.",
	"ingredients": [
	"1 1\/2 tablespoon red miso paste\r",
	"1\/4 cup soy milk\r",
	"1 1\/2 teaspoon sesame seeds, toasted\r",
	"1 1\/2 tablespoon ginger, minced\r",
	"1 teaspoon cayenne pepper\r",
	"1\/4 cup sake\r",
	"2 tablespoon tamari\r",
	"2 tablespoon wasabi paste or powder\r",
	"4 4-ounce salmon fillets\r",
	"fresh edible flowers, rinsed"
	],
	"tags": [
	"salmon",
	"seafood",
	"main"
	]
	},
	"id397": {
	"id": "id397",
	"name": "Cabbage-Asparagus Salad with Tahini Dressing",
	"source": "http:\/\/allrecipes.com\/recipe\/138138\/red-cabbage-asparagus-salad-with-tahini-dressing\/",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 644,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Blanch or roast asparagus. Cut into 1-inch pieces on the diagonal.\r\n\r\nIn a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.\r\n\r\nCombine all ingredients.",
	"ingredients": [
	"1 bunch asparagus, ends trimmed\r",
	"3\/4 pound thinly sliced red cabbage \r",
	"2 radishes, thinly sliced \r",
	"2 green onions, sliced \r",
	"2 tbsp feta, crumbled \r",
	"1\/4 cup pine nuts, toasted \r",
	"2 sprig dill, chopped\r",
	"<hr>\r",
	"2 tablespoon tahini \r",
	"1 tablespoon water \r",
	"2 tablespoon lemon juice \r",
	"1 clove minced garlic \r",
	"white sugar, to taste"
	],
	"tags": [
	"salad",
	"vegetarian",
	"untried"
	]
	},
	"id398": {
	"id": "id398",
	"name": "Microwave mug brownie",
	"source": "http:\/\/www.inspiredtaste.net\/27024\/brownie-in-a-mug-recipe\/",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 120,
	"servings": 1,
	"comments": "Adapted\/added to by Rachel",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Sift the flour and cocoa powder together over a bowl.\r\n\r\nIn another bowl, whisk the melted butter, brown sugar, espresso powder, milk, egg, vanilla and a very small pinch of salt together until blended then pour into the bowl with sifted flour and cocoa powder. Whisk until combined. Gently stir in pecans and chocolate chips then carefully pour into the mug.\r\n\r\nClean any drips around the edges of the mug then microwave for 1 minute (for lava cake) to 1:30 (for fully cooked). Don't overcook or it will dry out.",
	"ingredients": [
	"2 tablespoon butter, melted and cooled\r",
	"1\/4 cup all-purpose flour\r",
	"2 tablespoon unsweetened cocoa powder\r",
	"1\/4 cup brown sugar\r",
	"1 1\/2 tablespoon milk\r",
	"1\/4 teaspoon espresso powder\r",
	"1\/2 teaspoon vanilla extract\r",
	"1 large egg\r",
	"Salt\r",
	"2 tablespoon pecans, toasted and chopped, optional\r",
	"2 tablespoon chocolate chips, optional"
	],
	"tags": [
	"dessert"
	]
	},
	"id399": {
	"id": "id399",
	"name": "Egg sauce",
	"source": "Angry birds bad piggies' recipes",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 120,
	"servings": 2,
	"comments": "",
	"calories": 408,
	"fat": 18,
	"satfat": 10,
	"carbs": 42,
	"fiber": 4,
	"sugar": 14,
	"protein": 18,
	"instructions": "1. Melt the butter in a small saucepan. Mix in the flour, salt and pepper. Cook over low heat. Stir until mixture is smooth. Remove from heat and stir in milk.\r\n\r\n2. Heat to boiling. Then, stir the mixture constantly for one minute. Add the diced egg to the mixture. Serve with toast, english muffin, or boiled potatoes.",
	"ingredients": [
	"1 tbsp butter\r",
	"1 tbsp flour\r",
	"3\/4 cup milk\r",
	"2 eggs, hard-boiled and diced\r",
	"1\/4 tsp salt\r",
	"1\/8 tsp black pepper\r",
	"2 slices toast or English muffin"
	],
	"tags": [
	"vegetarian",
	"breakfast",
	"sauce"
	]
	},
	"id400": {
	"id": "id400",
	"name": "Black-eyed pea burgers with summer squash slaw",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 0,
	"waittime": 600,
	"cooktime": 300,
	"servings": 4,
	"comments": "I substituted greek yogurt for mayo in the slaw",
	"calories": 1880,
	"fat": 72,
	"satfat": 8,
	"carbs": 252,
	"fiber": 28,
	"sugar": 32,
	"protein": 64,
	"instructions": "1. For burgers, place black-eyed peas in a food processor; pulse until coarsely chopped. Combine peas and oats in a mixing bowl. Place parsley, roasted red peppers, shallots, egg, adobo sauce, and black pepper in processor bowl. Pulse until finely chopped. Add vegetable mixture to black-eyed pea mixture; mix well. Let stand 10 minutes.\r\n\r\n2. Meanwhile, for slaw, combine yogurt and adobo sauce in another mixing bowl; mix well. Add zucchini, squash and green onions; mix well.\r\n\r\n3. Form black-eyed pea mixture into 1\/2-inch thick patties (1 patty per serving). Heat oil in a 12-inch skillet over medium heat 1-3 minutes or until shimmering. Cook pattes 3-5 minutes per side or until deep golden brown.\r\n\r\n4. To assemble, place lettuce onto bun bottom; top with burger, slaw and bun top.",
	"ingredients": [
	"1 15oz can black-eyed peas, drained and rinsed\r",
	"1 cup quick-cooking oats\r",
	"2\/3 cup fresh parsley, loosely packed\r",
	"1\/2 cup jarred roasted red peppers, drained, DO NOT pat dry\r",
	"2 large shallots, cut into chunks\r",
	"1 egg\r",
	"1 tsp adobo sauce, from a can of chipotle peppers in adobo sauce\r",
	"1\/2 tsp black pepper\r",
	"2 tbsp canola oil\r",
	"4 leaves green leaf lettuce\r",
	"4 hamburger buns\r",
	"<hr>\r",
	"4 tbsp low-fat Greek yogurt\r",
	"2 tsp adobo sauce\r",
	"1 small zucchini, julienned\r",
	"1 yellow squash, julienned\r",
	"3 green onions, thinly sliced"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id401": {
	"id": "id401",
	"name": "Korean scallion pancakes with vegetable salad",
	"source": "Vegetarian Table from Pampered Chef",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 1920,
	"fat": 68,
	"satfat": 10,
	"carbs": 284,
	"fiber": 20,
	"sugar": 64,
	"protein": 64,
	"instructions": "1. For salad, combine sauce and vinegar in medium mixing bowl; whisk until well blended. Cut vegetable Julienned strips into 2 inch pieces. Add carrots, cucumber and sprouts to mixing bowl; toss to coat. Set aside.\r\n\r\n2. For pancakes, combine flour, green onions, garlic, salt, pepper, and sugar in a large mixing bowl; mix well. Add water, eggs, and sesame oil; mix until ingredients are incorporated (do not overmix). Add 1\/2 tsp of the canola oil to an 8-inch non-stick saute pan (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. Pour 1\/3 cup batter into pan, immediately tilting and swirling pan to cover bottom. Turn when pancake starts to bubble and edges are golden brown. Cook an additional 45-60 seconds or until bottom of pancake is golden brown; remove from heat.\r\n\r\n3. Repeat with remaining batter, adding an additional 1\/2 tsp of the canola oil after each pancake. Top pancakes with salad and drizzle with remaining sauce from mixing bowl. Sprinkle with peanuts.",
	"ingredients": [
	"1\/3 cup teriyaki sauce with honey\r",
	"1 1\/2 tbsp rice vinegar\r",
	"2 medium carrots, peeled and julienned\r",
	"1 medium seedless cucumber, julienned, avoiding core\r",
	"1 cup fresh bean sprouts\r",
	"1\/3 cup dry-roasted salted peanuts, coarsely chopped\r",
	"<hr>\r",
	"2 cup all-purpose flour\r",
	"4 green onions, with tops, thinly sliced\r",
	"2 clove garlic, pressed\r",
	"1\/2 tsp salt\r",
	"1\/8 tsp salt\r",
	"1\/2 tsp black pepper\r",
	"1\/2 tsp sugar\r",
	"1 3\/4 cup cold water\r",
	"2 eggs, lightly beaten\r",
	"1 tsp toasted sesame oil\r",
	"4 tsp canola oil, divided"
	],
	"tags": [
	"vegetarian",
	"asian",
	"main"
	]
	},
	"id402": {
	"id": "id402",
	"name": "Sweet and sour wheatballs",
	"source": "Vegetarian Table by Pampered Chef",
	"preptime": 1500,
	"waittime": 600,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat ove to 375F. For wheatballs, combine water and bulghur in a saucepan. Cover and cook over medium heat 10 minutes or until blghur is tender. Remove saucepan from heat; cool 5 minutes. In a mixing bowl, combine bulghur with remaining wheatball ingredients; mix well. Cover and refrigerate 10 minutes (helps it keep its shape when formed into the wheatballs).\r\n\r\n2. Place remaining panko in a shallow dish. Using a medium scoop, form bulghur mixture in 16 wheatballs (4 per serving). Add wheatballs to panko, coating evenly.\r\n\r\n3. Heat oil in a 10-inch nonstick skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering. Cook wheatballs 4-6 minutes or until golden brown, turning occasionally. Place skillet in oven; bake uncovered, 5 minutes. Carefully remove skill from oven.\r\n\r\n4. Meanwhile, for sauce, combine remaining sweet and sour sauce, bell pepper, and edamame in microwave safe covered dish. Microwave on HIGH 1-2 minutes or until hot. To serve, divide cabbage among serving plates, top with wheatballs and sauce.",
	"ingredients": [
	"1\/2 cup uncooked bulghur wheat\r",
	"1 cup water\r",
	"1 1\/4 cup panko\r",
	"1\/3 cup greek yogurt\r",
	"4 green onions, with tops, finely chopped\r",
	"1 egg\r",
	"2 tbsp reduced-sodium soy sauce\r",
	"2 tbsp sweet and sour sauce, or teriyaki sauce with honey\r",
	"2 tsp fresh ginger, grated\r",
	"3 clove garlic, pressed\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp black pepper\r",
	"<hr>\r",
	"1\/2 cup panko\r",
	"2 1\/2 tbsp canola oil\r",
	"<hr>\r",
	"2\/3 cup sweet and sour sauce, or teriyaki sauce with honey\r",
	"1 large bell pepper, thinly sliced\r",
	"1 cup frozen shelled edamame beans, thawed\r",
	"4 cup napa cabbage, shredded"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id403": {
	"id": "id403",
	"name": "Baked tofu",
	"source": "http:\/\/www.thekitchn.com\/how-to-make-baked-tofu-cooking-lessons-from-the-kitchn-74358",
	"preptime": 300,
	"waittime": 2700,
	"cooktime": 2700,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Press the tofu: remove the tofu from package and drain. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28oz can of tomatoes. Press for 15-30 minutes.\r\n\r\n2. Cut the tofu pieces depending on how you plan to use it.\r\n\r\n3. Marinate the tofu (optional). Place marinade in a shallow dish and add tofu; toss. Place in the fridge for at least 30m and up to overnight.\r\n\r\n4. Preheat the oven or toaster oven to 350F. Line a baking sheet with parchment paper or silpat.\r\n\r\n6. Bake the tofu: arrange the tofu on the baking sheet in a single layer. Try to avoid the pieces touching each other. Bake until the outside of the tofu is golden and the pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. The longer you bake the tofu, the chewier it will be.\r\n\r\n7. Cool and store: if save the tofu for later, let it cool on the baking sheet, then transfer to a refrigerator container. The tofu will keep refrigerated for up to a week.\r\n\r\nMarinade:\r\n1 tablespoon sesame oil\r\n1 tablespoon soy sauce\r\n1 tablespoon rice vinegar\r\n1 tablespoon water\r\nOther marinade ideas: minced ginger, minced garlic, lemon or lime juice, hot sauce, Worcestershire sauce, barbecue sauce (thinned with water)\r\n\r\n1 tablespoon cornstarch, optional for crispy tofu (toss tofu in starch just before baking)",
	"ingredients": [
	"1 16oz container extra-firm tofu\r",
	"Marinade (optional)"
	],
	"tags": [
	"components"
	]
	},
	"id405": {
	"id": "id405",
	"name": "Southwestern brown rice bowl",
	"source": "whatsgabycooking.com",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "Not sure about topping amounts, not given in original recipe.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Cook the brown rice according to package directions.\r\n\r\n2. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold the vinaigrette into the cooked brown rice.\r\n\r\n3. Divide the rice among 4 bowls and top with black beans, guacamole, pico, shredded lettuce, bell peppers and cheese. Add extra cilantro to garnish if desired.",
	"ingredients": [
	"2 cup uncooked brown rice\r",
	"1 shallot, roughly chopped\r",
	"2 cup cilantro leaves, tightly packed and tough stems removed\r",
	"1 clove garlic\r",
	"1\/2 tsp red pepper flakes\r",
	"1\/2 cup olive oil\r",
	"2 tbsp red wine vinegar\r",
	"1 tsp salt\r",
	"<hr>\r",
	"black beans\r",
	"6 servings [guacamole](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id404)",
	"pico de gallo (recipe below)\r",
	"shredded romaine lettuce\r",
	"chopped yellow bell pepper\r",
	"Monterey jack cheese, shredded\r",
	"<hr>\r",
	"1 1\/2 lb tomatoes, cut into 1\/4 to 1\/2 inch dice\r",
	"kosher salt\r",
	"1\/2 large white onion, finely diced (about 3\/4 cup for full recipe)\r",
	"1 jalapeno, finely diced, optionally remove seeds and membranes\r",
	"1\/2 cup cilantro, finely chopped\r",
	"1 lime, juiced"
	],
	"tags": [
	"main",
	"vegetarian",
	"untried"
	]
	},
	"id406": {
	"id": "id406",
	"name": "Sweet, Spicy & Salty Candied Pecans",
	"source": "http:\/\/www.onceuponachef.com\/2014\/11\/sweet-spicy-candied-pecans.html",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 600,
	"servings": 8,
	"comments": "",
	"calories": 1736,
	"fat": 160,
	"satfat": 16,
	"carbs": 88,
	"fiber": 24,
	"sugar": 64,
	"protein": 24,
	"instructions": "Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.\r\n\r\nIn a medium bowl, whisk together the Confectioners sugar, kosher salt and cayenne pepper. \r\n\r\nAdd the pecans to the sugar mixture, along with 4 teaspoons of water. Stir until the sugar is dissolved into a sticky glaze. (If the mixture is still too powdery after stirring for a while, it's okay to add a few drops of water -- just don't add too much!)\r\n\r\nTransfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure they are evenly spread out and the nuts are not touching each other. Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.\r\n\r\nNote: Make sure you're using parchment paper and not wax paper. Wax paper is not nonstick.",
	"ingredients": [
	"1\/2 cup Confectioners sugar\r",
	"3\/4 teaspoon kosher salt\r",
	"1\/2 teaspoon cayenne pepper\r",
	"2 cup pecans\r",
	"4 teaspoon water"
	],
	"tags": [
	"snack",
	"appetizer",
	"party"
	]
	},
	"id407": {
	"id": "id407",
	"name": "Crunchy quinoa cutlets with fresh tomato salsa",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2100,
	"servings": 6,
	"comments": "",
	"calories": 2100,
	"fat": 114,
	"satfat": 36,
	"carbs": 204,
	"fiber": 30,
	"sugar": 0,
	"protein": 90,
	"instructions": "1. In a 2-qt saucepan, bring 2 cups water to a boil over medium heat. Add quinoa; cover and reduce heat to low. Cook 15 minutes or until tender. Combine bread, egg, and water in a mixing bowl; mix well and let stand 5 minutes. Place shallots, basil, pecans, and pressed garlic into the bowl of a food processor; pulse until finely chopped. Add shallot mixture, Parmesan, salt, pepper, and quinoa to batter bowl; mix well. Add feta; mix gently.\r\n\r\n2.Heat 1\/2 tbsp of the oil in a 12-inch nonstick skillet (do not use stainless steel cookware) over medium-high heat 1-3 minutes or until shimmering. Using a large scoop (approximately 3 tbsp), drop nine scoops of the quinoa mixture into skillet, slightly flatten with back of scoop. Cook cutlets 5-7 minutes or until deep golden brown, turning once. Remove cutlets from skillet and keep warm. Repeat with an additional 1\/3 tbsp oil and remaining quinoa mixture for a total of 18 cutlets (for full recipe).\r\n\r\n3. Add remaining 1\/2 tbsp oil to skillet. Add spinach; cook and stir 30-45 seconds or until slightly wilted. Sprinkle with salt and pepper. Remove skillet from heat.\r\n\r\n4. For salsa, combine all ingredients in a small mixing bowl; mix gently. To serve, divide spinach among serving plates; top with cutlets and salsa. Sprinkle with feta.",
	"ingredients": [
	"2 cup water\r",
	"1 cup red quinoa, uncooked and rinsed\r",
	"2 slices sandwich bread, torn into small pieces\r",
	"1 egg, lightly beaten\r",
	"1\/4 cup water\r",
	"4 shallots\r",
	"1 cup fresh basil, loosely packed\r",
	"1\/2 cup pecans, toasted\r",
	"4 garlic cloves, pressed\r",
	"2 oz Parmesan cheese, grated\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp black pepper\r",
	"3 oz feta cheese, crumbled\r",
	"1 tbsp olive oil, divided\r",
	"<hr>",
	"1\/2 tbsp olive oil\r",
	"8 cup baby spinach\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp black pepper\r",
	"<hr>",
	"2 cup grape tomatoes, quartered\r",
	"1\/4 cup fresh basil, loosely packed, thinly sliced\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp black pepper\r",
	"1 oz feta cheese, crumbled"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id408": {
	"id": "id408",
	"name": "Panko-crusted tofu with black bean salad",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "replaced corn flake cereal with panko due to food allergies",
	"calories": 1360,
	"fat": 80,
	"satfat": 3,
	"carbs": 120,
	"fiber": 36,
	"sugar": 0,
	"protein": 64,
	"instructions": "1. For salad, combine onion, cilantro, tomatoes, lime juice, beans, rub, and salt in a large mixing bowl. Mix gently. Add avocado and gently stir into salad and set aside.\r\n\r\n2. Slice tofu crosswise into eight slices (two slices per serving). Sprinkle with salt; set aside. Combine panko and rub in the bowl of a food processor. Pulse briefly to combine. Place flour in a shallow dish. Place egg in a second shallow dish. Place panko mixture in third shallow dish. Lightly dredge each tofu slice in flour, shaking off excess; dip into egg and then into panko, coating evenly.\r\n\r\n3. Heat 1\/2 of the oil in a 10-inch skillet over medium-high heat 1-3 minutes or until shimmering. Place half of the tofu slices into skillet. Cook 2 minute or until golden brown. Turn tofu over and cook 2 minute or until golden brown. Remove tofu from skillet; repeat with remaining oil and tofu slices. Serve tofu with salad. Garnish with lime wedges and additional cilantro, if desired. \r\n\r\nNote: the Chipotle Rub this recipe calls for is a Pampered Chef product",
	"ingredients": [
	"1\/2 small red onion, diced\r",
	"1 cup fresh cilantro, loosely packed, coarsely chopped\r",
	"1 cup grape tomatoes, quartered lengthwise\r",
	"2 tbsp lime juice\r",
	"1 15oz can unsalted black beans, drained and rinsed\r",
	"1 avocado, diced\r",
	"1 tbsp Chipotle Rub\r",
	"1\/4 tsp salt\r",
	"<hr>\r",
	"14 oz extra-firm tofu, drained and patted dry\r",
	"1\/4 tsp salt\r",
	"1 1\/2 cup panko\r",
	"1 tbsp Chipotle Rub\r",
	"1\/3 cup all-purpose flour\r",
	"1 egg, lightly beaten\r",
	"2 tbsp canola oil, divided\r",
	"Lime wedges, optional, for serving"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id409": {
	"id": "id409",
	"name": "Farro Fagioli Minestrone",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 6,
	"comments": "",
	"calories": 2280,
	"fat": 90,
	"satfat": 15,
	"carbs": 288,
	"fiber": 48,
	"sugar": 0,
	"protein": 84,
	"instructions": "1. Heat oil in 12-qt stockpot over medium-high heat 1-3 minutes or until shimmering. Add carrots, celery, onion, pressed garlic and thyme to stockpot; cook and stir 1-2 minutes or until onion is translucent.\r\n\r\n2. Add kale, stock, water, tomatoes and farro to stockpot; cook, uncovered, 5-6 minutes or until simmering. Reduce heat to medium-low. Cook, covered, 20-25 minutes or until farro is tender. Stir in beans, sugar, salt, and black pepper.\r\n\r\n3. To serve, ladle soup into serving bowls. Top with Parmesan cheese; drizzle with remaining oil.",
	"ingredients": [
	"2 medium carrots, peel and finely diced\r",
	"2 medium stalks celery, finely diced\r",
	"1 large onion, finely chopped\r",
	"1 tbsp rosemary oil\r",
	"4 garlic cloves, pressed\r",
	"2 tbsp fresh thyme, finely chopped\r",
	"4 cup kale, stalk removed and coarsely chopped\r",
	"3 cup vegetable stock\r",
	"3 cup water\r",
	"2 14.5oz cans diced tomatoes, undrained\r",
	"1 cup uncooked farro\r",
	"1 14.5oz can kidney beans, drained and rinsed\r",
	"1 tsp sugar\r",
	"1 tsp salt\r",
	"1\/2 tsp black pepper, coarsely ground\r",
	"2 oz Parmesan cheese, grated\r",
	"4 tbsp rosemary oil"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id410": {
	"id": "id410",
	"name": "Spanish frittata with mixed greens salad",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 4,
	"comments": "",
	"calories": 1560,
	"fat": 90,
	"satfat": 30,
	"carbs": 132,
	"fiber": 24,
	"sugar": 0,
	"protein": 72,
	"instructions": "1. Preheat oven to 375F. Heat oil in a oven-safe non-stick 10-inch skillet (do not use stainless cookware) over medium high heat 1-3 minutes or until shimmering. Arrange potatoes evenly over bottom of skillet, overlapping as necessary. Cook potatoes undisturbed 4-5 minutes or until golden brown. Turn potatoes over; cook an additional 3-4 minutes or until light golden brown.\r\n\r\n2. meanwhile, combine eggs and salt in a mixing bowl; whisk until frothy. Add onion and garlic to potatoes in skillet; cook and stir 1 minute. Reduce heat to medium. Top potato mixure evenly with artichokes, sun-dried tomatoes and cheese. Slowly pour egg mixture over vegetables. Cook, uncovered, 1-2 minutes or until sides and bottom are light golden brown.\r\n\r\n3. Bake, uncovered, 8-10 minutes or until center is set but still moist and internal temperature reaches 155F. Carefully remove skillet from oven. Cover and let stand 5 minutes (temperature will rise to 168F).\r\n\r\n4. Meanwhile, for salad, combine vinegar, honey, oil and mustard in large mixing bowl; whisk until blended. Add mixed greens; toss gently to coat. Cut frittata into six slices (1 per serving) using a non-metal utensil. Serve frittata with salad; sprinkle with black pepper and parsley, if desired.\r\n\r\nNote: white cheddar cheese can be substituted for the manchego, if desired",
	"ingredients": [
	"1 tsp olive oil\r",
	"3 medium red potatoes, thinly sliced\r",
	"6 eggs\r",
	"3\/4 tsp salt\r",
	"1 medium onion, coarsely chopped\r",
	"3 clove garlic, pressed\r",
	"1 6.5oz jar artichoke hearts (quartered and marinated), patted dry and coarsely chopped\r",
	"1\/2 cup sun-dried tomatoes (in oil), drained, patted dry and thinly sliced\r",
	"3 oz manchego cheese, shredded\r",
	"1\/2 tsp black pepper, coarsely ground\r",
	"2 tbsp fresh parsley, chopped\r",
	"<hr>\r",
	"2 tbsp sherry vinegar\r",
	"2 tbsp honey\r",
	"1 tbsp olive oil\r",
	"1 tsp Dijon mustard\r",
	"6 cup mixed salad greens"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id411": {
	"id": "id411",
	"name": "Roasted root vegetables with creamy grits",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 6,
	"comments": "replaced polenta with millet grits due to food allergies",
	"calories": 2280,
	"fat": 90,
	"satfat": 30,
	"carbs": 294,
	"fiber": 30,
	"sugar": 0,
	"protein": 84,
	"instructions": "1. Preheat oven to 450F. Brush a large sheet pan with 1\/2 tbsp oil (for full recipe); set aside.\r\n\r\n2. Combine turnip, onions, parsnips, carrots, remaining oil, thyme, garlic, sugar, salt, and black pepper in large mixing bowl; mix well. Spread vegetable mixure evenly over prepared sheet pan; roast 35-40 minutes or until edges of vegetables are golden brown. Remove sheet pan from oven; keep vegetables warm.\r\n\r\n3. For grits, combine milk and rosemary sprig in 3-qt saucepan; heat over medium heat until milk comes to a simmer. Remove saucepan from heat; cover and let stand 5 minutes. Using tongs, remove and discard rosemary sprig from milk. Return saucepan to stovetop. Cook grits according to package directions using milk. Remove from heat. Stir incheeses, salt, and black pepper; mix well. To serve, divide grits among serving plates; top with roasted vegetables.",
	"ingredients": [
	"1\/2 tbsp olive oil\r",
	"1 large turnip, peeled and cut into 1\/2 inch pieces\r",
	"3 small red onions, cut into wedges\r",
	"2 medium parsnips, peeled and sliced on the bias into 1\/4 inch slices\r",
	"3 medium carrots, peel and sliced on the bias into 1\/4 inch slices\r",
	"2 1\/2 tbsp olive oil\r",
	"2 tbsp fresh thyme\r",
	"3 clove garlic, pressed\r",
	"2 tsp sugar\r",
	"3\/4 tsp salt\r",
	"1\/2 tsp black pepper, coarsely ground\r",
	"<hr>",
	"4 1\/2 cup milk\r",
	"1 sprig fresh rosemary\r",
	"1 cup millet grits\r",
	"1 oz Parmesan cheese, grated\r",
	"2 oz sharp white cheddar cheese, shredded\r",
	"1\/2 tsp salt\r",
	"1\/4 tsp black pepper, coarsely ground"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id412": {
	"id": "id412",
	"name": "Farmer's market vegetable pot pie",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 2700,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 1920,
	"fat": 90,
	"satfat": 42,
	"carbs": 234,
	"fiber": 36,
	"sugar": 0,
	"protein": 60,
	"instructions": "Preheat oven to 400F. If necessary, thaw pie crust.\r\n\r\nHeat oil in 12-inch skillet over medium high heat 1-3 minutes or until shimmering. Add potatoes and onion; cook and stir 1 minute. Reduce heat to medium-low. Add carrots; cook, covered 5 minutes, stirring occasionally. Add mushrooms and cauliflower; cook, covered 5-7 minutes or until potatoes are tender, stirring ocasionally. Stir in asparagus, peas, salt and pepper; remove skillet from heat.\r\n\r\nMeanwhile, combine 1\/3 of the milk and flour in a small bowl; whisk until smooth. In 3-qt saucepan, bring remaining milk to a simmer over medium-low heat. Add boursin to saucepan; whisk well. Gradually add flour mixture; whisk until smooth. Bring to a simmer; cook 1 minute, whisking constantly. Add cheese sauce and parsley to skillet, mix gently.\r\n\r\nPour filling into a deep dish pie plate, and top with pie crust. (Or pour into a pie crust that's been pre-baked for 10-12 minutes.) Bake 12-15 minutes or until golden brown and filling starts to bubble. Let stand 5 minutes before serving. ",
	"ingredients": [
	"1 tsp olive oil\r",
	"1\/2 lb Yukon gold potatoes, unpeeled, diced into 1\/4 inch pieces\r",
	"1\/2 medium onion, finely chopped\r",
	"1 1\/2 medium carrots, peeled, diced into 1\/4 inch pieces\r",
	"4 oz cremini mushrooms, cut into quarters\r",
	"1\/2 cup cauliflower, cut into small florets\r",
	"2 oz asparagus, trimmed and cut into 1 inch pieces\r",
	"1\/2 cup frozen peas\r",
	"1\/2 tsp salt\r",
	"1\/4 tsp black pepper, coarsely ground\r",
	"<hr>\r",
	"1\/8 cup fresh parsley, finely chopped\r",
	"3\/4 cup milk, divided\r",
	"1 tbsp all-purpose flour\r",
	"2 1\/2 oz Boursin cheese\r",
	"<hr>\r",
	"1 pie crust"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id413": {
	"id": "id413",
	"name": "Eggplant parmesan pizza",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 2400,
	"waittime": 0,
	"cooktime": 900,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat oven to 425F. For sauce, combine oil and garlic in a 1.5-qt saucepan. Cook over medium heat 60-90 seconds or until fragrant. Add tomato sauce, sugar, rosemary and black pepper; bring to a simmer. Reduce heat to low; cook 5-7 minutes or until thickened. Remove saucepan from heat; set aside.\r\n\r\n2. Meanwhile, lightly brush a cookie sheet with 1 tbsp oil. Roll dough to edges of cookie sheet using a rolling pin, stretching dough to cover bottom. Prick dough with fork. Bake 18-20 minutes or until top of crust begins to brown.\r\n\r\n3. Heat remaining oil in a 12-inch skillet over medium heat 1-3 minutes or until shimmering. Cook eggplants 10-12 minutes or until browned, turning occasionally. Remove skillet from heat.\r\n\r\n4. Combine cheese in a mixing bowl; mix well. Spread 1 cup (for full recipe) of the sauce over crust. Top evenly with eggplants and cheese mixture. Bake 14-16 minutes or until cheese begins to brown. Remove cookie sheet from oven to a cooling rack; cool 5 minutes. Cut pizza into 16 pieces (2 pieces per serving) , drizzle with remaining sauce and sprinkle with basil.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"4 clove garlic, pressed\r",
	"1 15oz can tomato sauce\r",
	"2 tsp sugar\r",
	"1 tsp fresh rosemary, finely chopped\r",
	"1\/2 tsp black pepper, coarsely ground\r",
	"<hr>",
	"1 lb refrigerated pizza dough\r",
	"1 tbsp olive oil\r",
	"<hr>",
	"1 lb Japanese eggplant, ends trimmer and sliced into 1\/2-in disks\r",
	"2 tbsp olive oil\r",
	"8 oz mozzarella cheese, shredded\r",
	"1\/2 oz Parmesan cheese, grated\r",
	"1\/2 cup fresh basil, chopped"
	],
	"tags": [
	"vegetarian",
	"main",
	"pizza",
	"untried"
	]
	},
	"id414": {
	"id": "id414",
	"name": "Grilled cheese and romesco sandwiches",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 6,
	"comments": "",
	"calories": 2100,
	"fat": 108,
	"satfat": 54,
	"carbs": 180,
	"fiber": 18,
	"sugar": 0,
	"protein": 108,
	"instructions": "1. For sauce, place almonds into bowl of food processor; cover and pulse until finely chopped. Add peppers, garlic, basil and mayo; process until smooth. Set aside.\r\n\r\n2. Spray griddle with olive oil; heat over medium-low heat 1-3 minutes or until shimmering. Spread about 2 tbsp of the sauce over each of six bread slices; top with cheeses and remaining bread slices. Cook 8-12 minutes or until golden blown and cheeses begin to melt. Turn over; cook an additional 3-5 minutes or until golden brown and cheese are completely melted. Serve immediately.",
	"ingredients": [
	"3 tbsp slivered almonds, toasted\r",
	"1 cup jarred roasted red peppers, drained and patted dry\r",
	"1 clove garlic, pressed\r",
	"6 leaves basil\r",
	"2 tbsp light mayonnaise (or plain yogurt)\r",
	"4 oz part-skim mozzarella cheese, shredded\r",
	"12 slices sandwich bread\r",
	"6 slices creamy Havarti cheese"
	],
	"tags": [
	"vegetarian",
	"main",
	"sandwich"
	]
	},
	"id415": {
	"id": "id415",
	"name": "Barley risotto verde",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 4,
	"comments": "",
	"calories": 1620,
	"fat": 60,
	"satfat": 5,
	"carbs": 204,
	"fiber": 36,
	"sugar": 0,
	"protein": 78,
	"instructions": "1. In a 3-qt saucepan, bring broth and water to a simmer over medium heat. Reduce heat to low. Meanwhile, spray a 12-inch skillet (non-stick recommended) with olive oil; heat over medium-high heat 1-3 minutes or until shimmering. Add shallots; saute 1-2 minutes or until tender. Add garlic into skillet; cook 30-45 seconds or until fragrant. Add barley; cook 1 minute, stirring constantly with a wooden spoon. Add wine; cook 1-2 minutes or until wine is evaporated, stirring frequently.\r\n\r\n2. Using a ladle, add 1 cup of the hot broth mixture to skillet. Cook 4-5 minutes or until liquid is absorbed, stirring occasionally. Repeat with remaining broth mixture in 1-cup increments, cooking and stirring 4-5 minutes after each addition or until all of the liquid has been added and mixture is creamy (about 28-35 minutes). Remove skillet from heat.\r\n\r\n3. Meanwhile, place remaining garlic, basil, spinach, parsley, oil, salt and black pepper in a food processor. Process until finely chopped, scraping down bowl as needed. Add herb mixture and Parmesan cheese to skillet; mix well. Divide risotto among serving plates; top with goat cheese and chives.",
	"ingredients": [
	"4 cup low-sodium vegetable broth\r",
	"4 cup water\r",
	"4 shallots, finely chopped\r",
	"4 clove garlic, pressed\r",
	"1 cup medium pearled barley (not quick-cooking)\r",
	"1 cup dry white wine\r",
	"<hr>\r",
	"1 clove garlic\r",
	"2 cup fresh basil (loosely packed)\r",
	"1 1\/2 cup baby spinach\r",
	"1\/2 cup fresh parsley (loosely packed)\r",
	"1 tbsp olive oil\r",
	"1\/2 tsp salt\r",
	"1\/2 tsp ground black pepper\r",
	"4 oz Parmesan cheese, grated\r",
	"2 oz goat cheese, crumbled\r",
	"1\/4 cup fresh chives, snipped"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id416": {
	"id": "id416",
	"name": "French onion potato tart",
	"source": "The Vegetarian Table by Pampered Chef",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 6,
	"comments": "",
	"calories": 2280,
	"fat": 120,
	"satfat": 48,
	"carbs": 216,
	"fiber": 24,
	"sugar": 0,
	"protein": 84,
	"instructions": "1. Preheat oven to 400F. Spray 12-inch skillet (nonstick recommended) with canola oil; heat over medium-high heat 1-3 minutes or until shimmering. Add onions and sugar to skillet; cook, uncovered, 8-10 minutes or until onions are light brown, stirring often. Add vinegar; cook 2 minutes, stirring occasionally. Remove skillet from heat.\r\n\r\n2. Meanwhile, in a 2-qt mixing bowl, combine Gruyere cheese and garlic; set aside. Sprinkle a medium sheet pan (about 9x14) with bread crumbs. Unfold pastry sheet onion lightly floured pastry mat. Using a rolling pin, roll out pastry into a 14x9 inch rectangle. Place pastry onion prepared sheet pan, pressing up sides.\r\n\r\n3. Sprinkle pastry with Parmesan cheese. Arrange half of the potatoes over pastry, slightly overlapping. Sprinkle potatoes with half EACH of the rosemary, salt, pepper, and Gruyere cheese mixture. Top with remaining potatoes, rosemary, salt and pepper. Sprikley with onions and remaining Gruyere cheese mixture. Bake 35-40 minutes or until edges of pastry are golden brown. Remove sheet pan from oven to a cooling rack. Cut tart into 12 pieces (for full recipe); sprinkle with parsley.",
	"ingredients": [
	"1 lb Yukon gold potatoes, thinly sliced\r",
	"2 medium onions, thinly sliced\r",
	"2 tsp sugar\r",
	"2 tbsp balsamic vinegar\r",
	"5 oz Gruyere cheese, grated\r",
	"2 clove garlic, pressed\r",
	"1\/4 cup plain dry bread crumbs (or semolina?)\r",
	"1\/2 package frozen puff pastry sheets (1 sheet), thawed\r",
	"1 oz Parmesan cheese, grated\r",
	"1 1\/2 tbsp fresh rosemary, finely chopped\r",
	"3\/4 tsp salt\r",
	"1\/2 tsp coarsely ground black pepper\r",
	"2 tbsp fresh parsley, snipped"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id417": {
	"id": "id417",
	"name": "Perfect soft cooked egg",
	"source": "http:\/\/hitherandthither.net\/2013\/01\/25\/perfectly-soft-cooked-eggs\/",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 300,
	"servings": 1,
	"comments": "",
	"calories": 70,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "This is good for any number of eggs.\r\n\r\nAdd 1\/2 inch water to a pot. Bring to a boil. Add egg(s) to pot, lower the heat to medium and cover. Cook for 6 1\/2 minutes. Immediately place egg(s) in a cold water bath until cool enough to handle. Peel carefully and enjoy.",
	"ingredients": [
	"1 egg\r",
	"water"
	],
	"tags": [
	"breakfast",
	"components"
	]
	},
	"id418": {
	"id": "id418",
	"name": "Poblano, mushroom and potato tacos",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/poblano-mushroom-and-potato-tacos-recipe.html",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2100,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.\r\nMeanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.\r\n\r\nHeat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.\r\n\r\nHeat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.\r\n\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/poblano-mushroom-and-potato-tacos-recipe.html?oc=linkback",
	"ingredients": [
	"4 medium poblano chile peppers\r",
	"3 medium Yukon gold potatoes, peeled and cut into 1\/2-inch pieces\r",
	"Kosher salt\r",
	"2 tablespoon extra-virgin olive oil\r",
	"1 1\/2 tablespoon fresh cilantro, finely chopped \r",
	"1 1\/2 tablespoon fresh parsley, finely chopped \r",
	"2 tablespoon unsalted butter\r",
	"1 large onion, halved and thinly sliced\r",
	"12 ounce cremini mushrooms, trimmed and thinly sliced\r",
	"1 clove garlic, minced\r",
	"1\/2 cup creme fraiche (or Mexican crema)\r",
	"2 limes, juiced\r",
	"Freshly ground pepper\r",
	"12 small flour tortillas, warmed\r",
	"1\/2 cup Queso fresco, crumbled"
	],
	"tags": [
	"vegetarian",
	"main",
	"tacos",
	"untried"
	]
	},
	"id419": {
	"id": "id419",
	"name": "Tofu Cuban sandwiches",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/tofu-cuban-sandwiches-with-jicama-sticks-recipe.html",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and orange juice and turn to coat; marinate 5 to 10 minutes.\r\n\r\nHeat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate (or directly to the prepared sandwiches). Add the marinade to the pan and cook, stirring, 4 minutes.\r\n\r\nWhile the tofu is cooking, spread the cut sides of the rolls with the mustard and tabasco and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.\r\n\r\nWipe the pan clean and reheat it over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side.",
	"ingredients": [
	"14 oz extra-firm tofu\r",
	"1 small onion, sliced 1\/4 inch thick\r",
	"3 clove garlic, roughly chopped\r",
	"1 1\/2 tablespoon extra-virgin olive oil\r",
	"1 orange, juiced\r",
	"<hr>\r",
	"4 small whole-wheat hoagie rolls, split\r",
	"1\/4 cup yellow mustard\r",
	"tabasco, to taste\r",
	"1 1\/4 cup low-fat low-sodium Swiss cheese, shredded or sliced thin\r",
	"2\/3 cup roasted red peppers, drained and patted dry, chopped\r",
	"1\/4 cup kosher dill relish"
	],
	"tags": [
	"vegetarian",
	"main",
	"sandwich"
	]
	},
	"id420": {
	"id": "id420",
	"name": "Wild mushroom and cauliflower lasagna",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/wild-mushroom-and-cauliflower-lasagna-recipe.html",
	"preptime": 3000,
	"waittime": 2700,
	"cooktime": 8100,
	"servings": 8,
	"comments": "",
	"calories": 7792,
	"fat": 448,
	"satfat": 224,
	"carbs": 576,
	"fiber": 72,
	"sugar": 136,
	"protein": 368,
	"instructions": "For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down. season with salt and pepper.\r\n\r\nTransfer to a blender and blend until smooth. Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed.\r\n\r\nFor the cauliflower sauce: Preheat the oven to 350 degrees F. Remove the florets from the head of cauliflower and put in a small roasting pan. Drizzle with olive oil and season with salt and pepper. Add 1 1\/2 cups water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove and increase the oven temperature to 375 degrees F.\r\n\r\nMelt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in 4 cups of the milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender (in batches) and puree until smooth. Strain the mixture into a clean saucepan through a medium mesh strainer and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper, to taste. Cook for 1 minute. Add some of the remaining warm milk, if needed.\r\n\r\nFor the lasagna: Increase the oven to 375 degrees F. Combine the ricotta, egg, 1\/2 cup parsley, 1 teaspoon thyme, and romano cheese in a bowl and season with salt and pepper. Cover and refrigerate until ready to use.\r\n\r\nHeat the olive oil in a large saute pan over high heat. Add the garlic cloves and cook for 1 minute. Add the mushrooms and cook until they begin to soften. Add the shallots and cook until golden brown and completely dry. Drain the porcini mushrooms, reserving the soaking liquid, coarsely chop, and add to the mushrooms in the pan and cook for 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced. Stir in the remaining 2 teaspoons thyme, remaining 1\/4 cup parsley, and season with salt and pepper. Remove from the heat.\r\n\r\nTo assemble: Ladle some of the tomato sauce into the bottom of a 10 by 14 by 2 1\/2-inch baking dish. Ladle some of the cauliflower mornay sauce over the tomato sauce. Top with 4 noodles. Top the noodles with some of the ricotta mixture, then some mushrooms, fontina, and romano. Season with salt and pepper. Repeat to make 4 layers. Ladle the cauliflower mornay sauce over the top of the noodles, making sure to cover the noodles completely with the sauce, and sprinkle with more of the romano cheese. Put the lasagna pan on a baking sheet, cover with foil, and bake for 30 minutes. Remove the foil and continue baking until bubbly and the top is golden brown, 30 to 40 minutes longer. Remove from the oven, sprinkle the top with parsley, and let rest 15 minutes before serving. Cut into squares and serve additional tomato sauce on the side.\r\n\r\nRecipe courtesy of Bobby Flay\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/wild-mushroom-and-cauliflower-lasagna-recipe.html?oc=linkback",
	"ingredients": [
	"2 tablespoon olive oil\r",
	"1 small yellow onion, finely diced\r",
	"2 clove garlic, finely chopped\r",
	"Pinch red pepper flakes\r",
	"3 cup canned plum tomatoes, and their juices\r",
	"2 tablespoon fresh basil, chopped\r",
	"3 tablespoon fresh flat-leaf parsley, chopped\r",
	"Salt and freshly ground black pepper\r",
	"Honey\r",
	"<hr>\r",
	"1 medium head cauliflower\r",
	"2 tablespoon olive oil\r",
	"Salt and freshly ground black pepper\r",
	"4 tablespoon unsalted butter\r",
	"1\/4 cup flour\r",
	"5 cup whole milk, heated, divided\r",
	"1\/8 teaspoon freshly grated nutmeg\r",
	"1\/2 cup romano cheese, grated\r",
	"<hr>\r",
	"1 pound part-skim ricotta cheese\r",
	"1 large egg\r",
	"3\/4 cup fresh flat-leaf parsley, finely chopped, divided, plus more for garnish\r",
	"3 teaspoon fresh thyme, finely chopped\r",
	"1\/2 cup romano cheese, grated, plus more for finishing\r",
	"Kosher salt and freshly ground black pepper\r",
	"3 tablespoon olive oil\r",
	"3 clove garlic, smashed\r",
	"1 1\/2 pound assorted mushrooms (shiitake, portobello, cremini), coarsely chopped\r",
	"2 shallots, finely diced\r",
	"1 ounce dried porcini mushrooms, soaked in boiling water for 30 minutes\r",
	"16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water\r",
	"1 1\/4 pound fontina cheese, coarsely grated"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id421": {
	"id": "id421",
	"name": "Hot cereal with apple butter and walnuts",
	"source": "http:\/\/www.marthastewart.com\/314108\/hot-cereal-with-apple-butter-and-walnuts",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 300,
	"servings": 1,
	"comments": "",
	"calories": 296,
	"fat": 6,
	"satfat": 1,
	"carbs": 52,
	"fiber": 3,
	"sugar": 22,
	"protein": 12,
	"instructions": "Cook hot cereal according to package directions. \r\n\r\nTop cereal with apple butter, sugar, and walnuts.\r\n",
	"ingredients": [
	"1 cup fat-free milk\r",
	"3 tablespoon hot wheat cereal (not instant)\r",
	"3 tablespoon apple butter\r",
	"1 teaspoon light-brown sugar\r",
	"1 tablespoon chopped walnuts"
	],
	"tags": [
	"breakfast"
	]
	},
	"id422": {
	"id": "id422",
	"name": "Mexican potato omelet",
	"source": "http:\/\/www.marthastewart.com\/316610\/mexican-potato-omelet",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 4,
	"comments": "",
	"calories": 1176,
	"fat": 84,
	"satfat": 28,
	"carbs": 44,
	"fiber": 4,
	"sugar": 8,
	"protein": 64,
	"instructions": "Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.\r\n\r\nIn a large bowl, beat eggs until well combined. Add 1\/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.\r\n\r\nPreheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1\/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.\r\n\r\nIn a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.",
	"ingredients": [
	"2 tablespoon olive oil\r",
	"1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced\r",
	"3 garlic cloves, finely chopped\r",
	"2 scallions, thinly sliced\r",
	"Coarse salt and ground pepper\r",
	"8 large eggs\r",
	"1 1\/4 cup plum tomatoes, coarsely chopped (about 2 tomatoes)\r",
	"2 oz pepper jack cheese, shredded\r",
	"2 tablespoon chopped cilantro\r",
	"1\/2 teaspoon fresh lime juice"
	],
	"tags": [
	"vegetarian",
	"main",
	"brunch",
	"untried"
	]
	},
	"id426": {
	"id": "id426",
	"name": "Gazpacho Soup",
	"source": "Sur La Table knife skills class",
	"preptime": 1200,
	"waittime": 3600,
	"cooktime": 0,
	"servings": 6,
	"comments": "6-8 servings",
	"calories": 2664,
	"fat": 222,
	"satfat": 30,
	"carbs": 150,
	"fiber": 30,
	"sugar": 66,
	"protein": 30,
	"instructions": "In a small bowl, soak the bread slices in water for about 20 minutes. Squeeze out water with your hands and set aside.\r\n\r\nIn a blender, add the cucumbers, tomatoes, garlic, pepper, onion, vinegar and olive oil. Puree on high until the mixture is smooth. If there are lots of solid chunks, keep blending until the mixture is completely liquefied. You can strain the mixture through a fine-mesh sieve into a large pitcher, but this step is optional. Sease with salt and pepper to taste. Chill for at least 1 hour.\r\n\r\nServe by pouring into chilled bowls or glasses, garnish with finishing salt and a drizzle of olive oil.\r\n\r\nRecipe offered courtesy of Terri Dien",
	"ingredients": [
	"2 slices country-style bread, about 1 inch thick, crusts removed\r",
	"2 medium cucumbers, peeled, seeded and diced\r",
	"4 lb tomatoes, peeled, seeded and diced\r",
	"2 clove garlic, peeled and chopped\r",
	"1\/2 red bell pepper, diced\r",
	"1\/2 small white onion, diced\r",
	"1\/4 cup sherry vinegar\r",
	"1 cup extra virgin olive oil\r",
	"Kosher salt, to taste\r",
	"Freshly ground black pepper, to taste"
	],
	"tags": [
	"vegetarian",
	"main",
	"soup",
	"appetizer",
	"untried"
	]
	},
	"id427": {
	"id": "id427",
	"name": "Eggs with mushrooms and tomatoes",
	"source": "http:\/\/www.realsimple.com\/food-recipes\/browse-all-recipes\/poached-eggs-mushrooms-tomatoes",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 720,
	"servings": 4,
	"comments": "",
	"calories": 1576,
	"fat": 72,
	"satfat": 16,
	"carbs": 152,
	"fiber": 28,
	"sugar": 40,
	"protein": 100,
	"instructions": "Toast the bread.\r\n\r\nThen, do the following two things simultaneously:\r\n\r\n* Fry the eggs. As each pair of eggs is fried, put them on top of the bread.\r\n\r\n* Heat the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, mushroom, and thyme, season with salt and pepper, and cook until tender, 5-7 minutes. Distribute this on top of the eggs (and around the plate, as there will be too much to stack).\r\n\r\nFinally, sprinkle with parmesan and chives.",
	"ingredients": [
	"4 slices country bread, toasted\r",
	"<hr>\r",
	"1 teaspoon olive oil\r",
	"1 cup grape tomatoes, halved\r",
	"1\/2 tsp kosher salt \r",
	"1\/2 tsp black pepper\r",
	"1 pound mushrooms, sliced\r",
	"1 tablespoon fresh thyme\r",
	"<hr>\r",
	"8 large eggs\r",
	"1 ounce Parmesan, shaved\r",
	"2 tablespoon chopped fresh chives"
	],
	"tags": [
	"breakfast",
	"vegetarian"
	]
	},
	"id428": {
	"id": "id428",
	"name": "Fruit and cheese breakfast",
	"source": "Real Simple",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 383,
	"fat": 29,
	"satfat": 7,
	"carbs": 24,
	"fiber": 5,
	"sugar": 15,
	"protein": 12,
	"instructions": "Gather ingredients. Eat.",
	"ingredients": [
	"1 apple\r",
	"1 oz cheddar cheese\r",
	"1\/4 cup walnuts"
	],
	"tags": [
	"breakfast",
	"vegetarian"
	]
	},
	"id429": {
	"id": "id429",
	"name": "Morning pizza",
	"source": "Real Simple",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 120,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Toast bread to desired doneness.\r\n\r\nSpread ricotta on bread, top with herbs and tomato, and drizzle with oil. Season with salt and pepper to taste. Broil for 3 minutes, then top with parmesan and serve.",
	"ingredients": [
	"1 slice crusty bread\r",
	"3 tbsp part-skim ricotta\r",
	"1 tsp italian seasoning\r",
	"2 slices tomato (or halved grape tomatoes)\r",
	"1 tsp olive oil\r",
	"1 pinch kosher salt\r",
	"black pepper, to taste\r",
	"1\/2 tsp parmesan"
	],
	"tags": [
	"breakfast"
	]
	},
	"id430": {
	"id": "id430",
	"name": "Mustard, Avocado, and Dill on a Whole-Wheat Muffin With Boiled Egg",
	"source": "http:\/\/www.realsimple.com\/food-recipes\/recipe-collections-favorites\/healthy-meals\/mustard-avocado-dill-english-muffin",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 300,
	"servings": 2,
	"comments": "",
	"calories": 708,
	"fat": 38,
	"satfat": 8,
	"carbs": 60,
	"fiber": 10,
	"sugar": 12,
	"protein": 30,
	"instructions": "Fill a sauce pan with 1\/2 inch of water. Bring to a boil. Add eggs, reduce heat to medium, cover, and cook for 6 1\/2 minutes (for any number of eggs). Immediately place in cold water bath. Peel carefully when cooled.\r\n\r\nTop the English muffin with the mustard, avocado, and dill, dividing evenly. Serve with the eggs.",
	"ingredients": [
	"2 whole-wheat English muffins, split and toasted\r",
	"2 teaspoon whole-grain mustard\r",
	"1 avocado, sliced\r",
	"fresh dill, for serving\r",
	"2 eggs"
	],
	"tags": [
	"breakfast"
	]
	},
	"id431": {
	"id": "id431",
	"name": "Miso salad dressing",
	"source": "Traci Tsukida",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Whisk all ingredients together",
	"ingredients": [
	"1 1\/2 tsp sugar\r",
	"4 tsp rice vinegar\r",
	"1\/2 tsp mirin (or sake)\r",
	"3 tbsp mayonnaise\r",
	"1 tsp white sesame seeds, toasted and crushed\r",
	"1 tsp miso, more to taste"
	],
	"tags": [
	"components",
	"untried"
	]
	},
	"id432": {
	"id": "id432",
	"name": "Miso soup",
	"source": "Traci Tsukida",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a pan, bring water to a boil. Add hondashi, miso, sake, and sugar and stir until dissolved. Add a small amount of add-ins. Remove from heat. Place in serving bowls and garnish with green onion.",
	"ingredients": [
	"2 1\/2 cup water\r",
	"1 packet hondashi (~1 tsp)\r",
	"3 tbsp miso\r",
	"1 tbsp sake (or mirin)\r",
	"1 tsp sugar\r",
	"add-ins (some, seaweed, tofu, etc)\r",
	"1 green onion, sliced on the bias"
	],
	"tags": [
	"japanese",
	"soup",
	"sides"
	]
	},
	"id433": {
	"id": "id433",
	"name": "Charred Eggplant and Walnut Pesto Pasta Salad",
	"source": "http:\/\/smittenkitchen.com\/blog\/2016\/06\/charred-eggplant-and-walnut-pesto-pasta-salad\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "Unsure about servings as a dinner; try it out as written and see if it's too much.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.\r\n\r\nPrepare eggplant: Trim eggplant and slice into 1\/2-inch coins. Brush both sides with olive oil and sprinkle with salt and freshly ground black pepper. Heat grill to medium-high. Arrange eggplant in one layer and cook until charred underneath, about 8 minutes. (If it\u2019s sticking to the grill, it wants to cook longer.) Flip pieces over and cook until charred on second side, about 5 to 8 minutes more. Set aside to cool slightly then chop into chunks.\r\n\r\nNo grill? Heat oven to 425. Trim eggplant and slice into 1\/2-inch coins. Coat a baking sheet generously with olive oil, arrange eggplant on top and sprinkle with salt and pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release easily; if they don\u2019t want to, cook them a few minutes longer. Flip each piece, sprinkle again with salt and pepper, and roast on the second side for 10 to 12 minutes, or until charred underneath again.\r\n\r\nMake dressing: In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and freshly ground black pepper and\/or red pepper flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.\r\n\r\nAssemble salad: Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2 tablespoons extra vinegar in total). Add eggplant and toss again. Adjust seasonings to taste, then stir in cheese and herbs.",
	"ingredients": [
	"1\/2 cup walnuts, toasted\r",
	"2 tbsp Parmesan\r",
	"1 clove garlic, pressed\r",
	"1 sprig thyme\r",
	"1 tsp sherry vinegar\r",
	"2 tbsp cup olive oil\r",
	"1\/8 cup sun-dried tomatoes in oil, minced\r",
	"1\/8 tbsp salt\r",
	"1\/8 tbsp red pepper flakes\r",
	"<hr>\r",
	"6oz curly pasta\r",
	"1 medium eggplant\r",
	"salt\r",
	"black pepper\r",
	"2 oz feta\r",
	"2 tbsp basil, chiffonaded\r",
	"olive oil\r",
	"sherry vinegar"
	],
	"tags": [
	"main",
	"vegetarian"
	]
	},
	"id434": {
	"id": "id434",
	"name": "Baked English Muffins",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/baked-english-muffins-recipe",
	"preptime": 1200,
	"waittime": 9000,
	"cooktime": 1200,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Note for milk: Or substitute 1\/4 cup (1 1\/4 ounces) Bakers' Special Dry Milk, and 1 cup + 2 tablespoons (9 ounces) lukewarm water; don't mix them together, the dry milk doesn't reconstitute.\r\n\r\n1. Stir together all the ingredients except the semolina or cornmeal. Beat for 1 minute at high speed of an electric mixer; the dough will become somewhat smooth.\r\n2. Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes, until it's quite puffy.\r\n3. Grease a large (18\" x 13\") baking sheet; or line with parchment. Grease twelve 3 \u00be\" English muffin rings, and place them on the baking sheet.\r\n4. Sprinkle semolina or cornmeal into each ring.\r\n5. Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; each will weigh a scant 2 ounces, or about 54g.\r\n6. Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal or semolina, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings.\r\n7. Let the muffins rise for about 60 to 90 minutes, until they've puffed up noticeably. While the dough is rising, preheat the oven to 400\u00b0F.\r\n8. Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200\u00b0F on an instant-read thermometer.\r\n9. Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you're able. When completely cool, store muffins in a plastic bag.\r\n\r\nYield: 12 muffins.",
	"ingredients": [
	"2 1\/4 cup all-purpose flour\r",
	"1\/2 cup white whole-wheat bread flour \r",
	"1 teaspoon salt\r",
	"1 tablespoon Pizza Dough Flavor (optional)\r",
	"2 teaspoon baking powder\r",
	"2 tablespoon sugar\r",
	"2 teaspoon instant yeast\r",
	"1 cup milk, lukewarm \r",
	"2 tablespoon milk, lukewarm\r",
	"2 tablespoon melted butter\r",
	"2 teaspoon vinegar, white or cider\r",
	"cornmeal or semolina to coat the muffins"
	],
	"tags": [
	"breakfast",
	"baking",
	"bread"
	]
	},
	"id435": {
	"id": "id435",
	"name": "Mesquite chocolate chip cookies",
	"source": "Super Natural Cooking by Heidi Swanson",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 600,
	"servings": 48,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 375F, position the racks in the upper half of the oven, and line 2 baking sheets with parchment paper.\r\n\r\nWhisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.\r\n\r\nIn a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until of a consistency like thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point, you should have a moist, uniformly brown dough. Stir in the oats and chocolate chips by hand, mixing only until evenly distributed.\r\n\r\nRachel's instructions, makes about 4 dozen:\r\nUse a tablespoon cookie scoop, follow directions as below. \r\nFor the toaster oven, put on 350F with convection and bake for 10 minutes.\r\n\r\nOriginal instructions, makes 2-3 dozen:\r\nDrop 2 tablespoons of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 minutes, until golden on both top and bottom. Don't over-bake these; if anything, under-bake them. Cool on wire racks.",
	"ingredients": [
	"2 1\/2 cup whole-wheat pastry flour (or all-purpose flour)\r",
	"1 cup mesquite flour, sifted if clumpy\r",
	"1 tsp baking soda\r",
	"1 tsp baking powder\r",
	"3\/4 tsp fine sea salt\r",
	"1 cup unsalted butter, at room temperature\r",
	"2 cup granulated sugar\r",
	"3 large eggs\r",
	"1 tbsp vanilla extract\r",
	"2 cup rolled oats\r",
	"2 cup semisweet chocolate chips"
	],
	"tags": [
	"dessert",
	"cookies"
	]
	},
	"id436": {
	"id": "id436",
	"name": "Asparagus pesto",
	"source": "Super Natural Cooking by Heidi Swanson",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 120,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring a medium pot of water to a boil. To make the asparagus puree, salt the asparagus water and drop the spears into the pot. Cook for 2 or 3 minutes, or until the spears are bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, Parmesan, and the pine nuts. Puree and, with the motor running, drizzle in the olive oil until a paste forms. It should be the loose consistency of a pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasonings.",
	"ingredients": [
	"1 bunch asparagus, trimmed and halved crosswise\r",
	"2 cup baby spinach leaves\r",
	"2 clove garlic\r",
	"1 cup freshly grated Parmesan cheese, plus more for topping\r",
	"3\/4 cup toasted pine nuts\r",
	"1\/4 cup extra-virgin olive oil, plus more for topping\r",
	"1\/2 lemon, juiced\r",
	"1\/2 teaspoon salt"
	],
	"tags": [
	"components"
	]
	},
	"id437": {
	"id": "id437",
	"name": "Savory Oatmeal and Soft-Cooked Egg",
	"source": "http:\/\/www.marthastewart.com\/332301\/savory-oatmeal-and-soft-cooked-egg",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 300,
	"servings": 1,
	"comments": "",
	"calories": 264,
	"fat": 11,
	"satfat": 4,
	"carbs": 28,
	"fiber": 3,
	"sugar": 1,
	"protein": 13,
	"instructions": "In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.",
	"ingredients": [
	"1\/2 cup quick-cooking oats\r",
	"Coarse salt and ground pepper\r",
	"Nonstick cooking spray\r",
	"1 large egg\r",
	"2 tablespoon sharp cheddar, shredded\r",
	"1 tablespoon scallion greens, thinly sliced"
	],
	"tags": [
	"breakfast"
	]
	},
	"id438": {
	"id": "id438",
	"name": "Goat cheese Nicoise",
	"source": "Sunset magazine May 2016",
	"preptime": 2100,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Spread lettuce on a platter. On top, arrange the potatoes, green beans, tomatoes, eggs, olives, cheese. Mix olive oil, lemon juice, salt, and pepper and spoon over salad.",
	"ingredients": [
	"2 cup lettuce\r",
	"1\/2 lb yukon gold potatoes, cooked and cubed\r",
	"1\/2 lb green beans, steamed\r",
	"1\/2 cup cherry tomatoes, halved\r",
	"2 eggs, hard cooked and quartered\r",
	"1\/2 cup kalamata olives, pitted\r",
	"5 oz goat cheese, crumbled\r",
	"1\/3 cup extra-virgin olive oil\r",
	"2 tsp lemon juice\r",
	"1\/4 tsp salt\r",
	"1\/4 tsp pepper"
	],
	"tags": [
	"salad",
	"untried"
	]
	},
	"id439": {
	"id": "id439",
	"name": "Oatmeal-crusted trout",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 2400,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 300 degrees F. Coarsely grind the oatmeal in a food processor. Transfer to a shallow dish and season with salt and pepper. Beat the egg and milk in another shallow dish.\r\n\r\nCook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate. Remove and reserve all but about 2 tablespoons drippings from the skillet. Add the leeks and garlic to the skillet and cook until tender, about 5 minutes. Add the parsley, bacon, and salt and pepper to taste; keep warm.\r\n\r\nLine a baking sheet with a double layer of paper towels. Dredge the trout in the oats, dip in the milk mixture and then in the oats again, turning to coat. Heat the reserved bacon drippings with the olive oil in another large skillet over medium-high heat. Fry the trout in batches until golden on one side, about 3 minutes, then flip and fry until cooked through, about 2 more minutes. Transfer to the prepared baking sheet and keep warm in the oven. Add the vinegar to the skillet and bring to a boil. Serve the trout with the leeks and drizzle with the vinegar dressing\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/oatmeal-crusted-trout-recipe.html?oc=linkback",
	"ingredients": [
	"1 1\/3 quick oats\r",
	"Kosher salt and freshly ground pepper\r",
	"1 large egg\r",
	"3\/4 cup milk\r",
	"4 strips thick-cut bacon, sliced\r",
	"2 leeks, sliced into half-moons\r",
	"2 clove garlic, minced\r",
	"1\/4 cup chopped fresh parsley\r",
	"4 -ounce skinless trout fillets\r",
	"3 tablespoon extra-virgin olive oil"
	],
	"tags": [
	"seafood",
	"main",
	"untried"
	]
	},
	"id440": {
	"id": "id440",
	"name": "Bourbon praline cake",
	"source": "Food Network Magazine Jan\/Feb 2010",
	"preptime": 2400,
	"waittime": 0,
	"cooktime": 5400,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.\r\n\r\nMake the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.\r\nMake the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.\r\n\r\nBeat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.\r\n\r\nPour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.\r\n\r\nRead more at: http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/bourbon-praline-cake-recipe.html?oc=linkback",
	"ingredients": [
	"4 tablespoon unsalted butter, plus more for greasing\r",
	"1\/3 cup packed light brown sugar\r",
	"1\/3 cup light corn syrup\r",
	"1\/4 teaspoon kosher salt\r",
	"1 1\/2 teaspoon vanilla extract\r",
	"2 1\/4 cup pecans, toasted\r",
	"<hr>",
	"1 1\/2 cup cake flour\r",
	"1 teaspoon baking soda\r",
	"1\/4 teaspoon freshly grated nutmeg\r",
	"1\/4 teaspoon fine salt\r",
	"1\/3 cup buttermilk, at room temperature\r",
	"2 tablespoon bourbon\r",
	"1 1\/2 stick unsalted butter, at room temperature\r",
	"1 1\/4 cup granulated sugar\r",
	"3 large eggs, at room temperature\r",
	"1\/2 cup pecans, toasted and chopped\r",
	"Vanilla ice cream, for serving"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id442": {
	"id": "id442",
	"name": "Salmon Burgers with Caesar Slaw",
	"source": "Express Lane Meals by Rachael Ray",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a bowl,combine the flaked salmon, egg whites, parsley, the lemon zest, chopped garlic, bread crumbs, pepper and salt. Form 4 large patties (1 per serving) or 8 mini patties (2 per serving).\r\n\r\nJuice the lemon into a salad bowl. Add the remaining garlic, anchovies, Dijon mustard, and Worcestershire. Whisk in olive oil and the cheese. Add lots of black pepper, no salt. Add the shredded lettuces to the bowl and toss to coat evenly.Now, season the slaw with salt to taste, if necessary.\r\n\r\nPreheat the remaining EVOO, twice around the pan, in a nonstick skillet over medium to medium-high heat. Cook the salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.\r\n\r\nServe the salmon burgers atop a mound of the Caesar slaw.",
	"ingredients": [
	"1 14oz can Alaskan salmon, drained and flaked\r",
	"2 egg whites, lightly beaten\r",
	"1\/4 cup fresh parsley, finely chopped\r",
	"1 lemon, zested\r",
	"2 garlic cloves, finely chopped\r",
	"3\/4 cup Italian bread crumbs\r",
	"Black pepper\r",
	"Salt\r",
	"2 tbsp extra-virgin olive oil\r",
	"<hr>",
	"1 garlic cloves, finely chopped\r",
	"1 lemon, juiced\r",
	"4 anchovies, finely chopped (optional)\r",
	"2 tsp Dijon mustard\r",
	"1 tbsp Worcestershire sauce\r",
	"1\/4 cup extra-virgin olive oil\r",
	"1\/2 cup Parmigiano-Reggiano (or Pecorino Romano), grated\r",
	"2 romaine lettuce hearts, shredded\r",
	"1 head radicchio, shredded"
	],
	"tags": [
	"salmon",
	"main",
	"untried"
	]
	},
	"id443": {
	"id": "id443",
	"name": "Tapenade",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/tapenade-recipe.html",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.\r\n\r\nRecipe courtesy of Alton Brown, 2005",
	"ingredients": [
	"1\/2 pound pitted mixed olives\r",
	"2 anchovy fillets, rinsed\r",
	"1 small clove garlic, minced\r",
	"2 tablespoon capers\r",
	"2 to 3 fresh basil leaves\r",
	"1 tablespoon freshly squeezed lemon juice\r",
	"2 tablespoon extra-virgin olive oil"
	],
	"tags": [
	"components",
	"appetizer",
	"untried"
	]
	},
	"id444": {
	"id": "id444",
	"name": "Leek Salad with Grilled Haloumi Cheese and Wheat Berries",
	"source": "Ancient Grains for Modern Meals",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "Not sure of serving size if using as a main meal. Substituted wheat berries for rye berries",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. To prepare the wheat berries, bring the water and berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat, cover, and steam for 10 to 15 minutes if you have time. Drain any remaining liquid and transfer to a large serving bowl to cool.\r\n\r\n2. While the wheat berries cool, prepare the salad. Bring the leeks, broth, and orange zest to a boil in a large saucepan. Decrease the heat to maintain a simmer, cover, and cook until the leeks are soft, 5 to 7 minutes. Drain the leeks, and add them to the serving bowl with the wheat berries. Add the sun-dried tomatoes, 1\/4 cup of the mint, and the capers, fennel seed, salt and pepper. Taste and adjust the seasoning, keeping in mind that capers and haloumi are quite salty.\r\n\r\n3. To finish, position a rack about 6 inches below the heat source and preheat the broiler. Cut the haloumi cheese into thin slices, about 1\/4 inch thick, and put them on a plate. Sprinkle with the oregano, pepper, pepper flakes, and reserved tomato oil; rub the oil and spices all over to coat the slices on both sides (work gently, as haloumi breaks easily). Transfer the cheese to a medium cast-iron skillet or a broiler pan.\r\n\r\n4. Broil the haloumi until the slices just start to brown at the edges, about 5 minutes, turning once with a spatula. (Watch closely as you don't want the cheese to dry out.)\r\n\r\n5. Top the salad with the haloumi. Sprinkle with the remaining 2 tablespoons mint, and serve right away.\r\n\r\nTo get a head start: Make the wheat berries, as in step 1, ahead. The salad (without the haloumi) can be prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving.",
	"ingredients": [
	"1 1\/2 cup water\r",
	"3\/4 wheat berries\r",
	"<hr>\r",
	"2 medium leeks, cleaned and cut into 3\/4-inch segments\r",
	"1\/2 cup low-sodium chicken broth (or vegetable broth)\r",
	"1 strip orange zest (2 by 1 inch), optional\r",
	"1\/4 cup oil-packed sun-dried tomatoes, drained and chopped\r",
	"2 tsp oil from sun-dried tomatoes\r",
	"1\/4 cup fresh mint, chopped\r",
	"2 tbsp fresh mint, chopped for garnish\r",
	"2 tbsp nonpareil capers\r",
	"3\/4 tsp fennel seeds\r",
	"1\/4 tsp black pepper, freshly ground\r",
	"<hr>\r",
	"1\/4 lb haloumi cheese\r",
	"1 1\/2 tsp dried oregano (or thyme)\r",
	"1\/4 tsp black pepper, freshly ground\r",
	"1\/8 tsp dried red pepper flakes (optional)"
	],
	"tags": [
	"salad",
	"main",
	"untried"
	]
	},
	"id445": {
	"id": "id445",
	"name": "Hoisin-Lime Salmon with Asparagus Couscous",
	"source": "http:\/\/www.marthastewart.com\/319043\/hoisin-lime-salmon-with-asparagus-cousco?czone=food\/fish-and-shellfish\/fish-varieties&center=344318&gallery=275293&slide=259667",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 420,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Prepare couscous: Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.\r\n\r\nBring water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.\r\n\r\nMeanwhile, cook salmon: Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.\r\n\r\nSpray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.",
	"ingredients": [
	"2 tablespoon hoisin sauce\r",
	"2 teaspoon honey\r",
	"4 center-cut salmon fillets (6 ounces each), about 1 1\/2 inches thick\r",
	"1\/2 lime, plus several wedges for garnish\r",
	"Coarse salt and freshly ground black pepper\r",
	"1 scallion, thinly sliced\r",
	"Nonstick cooking spray\r",
	"<hr>\r",
	"1 cup couscous\r",
	"1\/2 lime, zested\r",
	"2 cup water\r",
	"2 teaspoon vegetable oil\r",
	"1 teaspoon coarse salt\r",
	"8 ounce asparagus, sliced 1\/4-inch thick on the bias"
	],
	"tags": [
	"salmon",
	"main",
	"untried"
	]
	},
	"id446": {
	"id": "id446",
	"name": "Salmon Nicoise Salad",
	"source": "http:\/\/www.marthastewart.com\/318648\/salmon-nicoise-salad?czone=food\/fish-and-shellfish\/fish-varieties&center=344318&gallery=275293&slide=284860",
	"preptime": 2700,
	"waittime": 0,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a 5-quart pot, bring 1\/2 inch water to a boil; add salt and new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.\r\n\r\n2. With a slotted spoon, transfer potatoes to a bowl. Toss with rosemary, oil and salt to taste. Set aside to cool. Add green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.\r\n\r\n3. Fill a deep skillet with 1\/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.\r\n\r\n4. While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.\r\n\r\n5. On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. \r\n\r\n6. Whisk the juice, mustard and salt in a medium bowl until combined. While whisking constantly, slowly drizzle in oil. Season with additional salt and pepper to taste. Serve salad with Dijon Vinaigrette on the side.",
	"ingredients": [
	"Coarse salt and ground pepper\r",
	"12 oz red new potatoes\r",
	"1\/4 teaspoon dried rosemary\r",
	"1 tsp olive oil\r",
	"<hr>\r",
	"8 oz green beans, trimmed\r",
	"<hr>\r",
	"2 skinless salmon fillets (about 8 ounces each)\r",
	"coarse salt and ground pepper\r",
	"<hr>\r",
	"2 head Boston lettuce\r",
	"4 plum tomatoes\r",
	"3 Hard-Cooked Eggs\r",
	"1 medium red onion\r",
	"1\/4 cup Kalamata olives, sliced\r",
	"<hr>\r",
	"2 tablespoon fresh lemon juice\r",
	"1 tablespoon Dijon mustard\r",
	"Coarse salt and fresh ground pepper\r",
	"1\/4 cup olive oil"
	],
	"tags": [
	"salmon",
	"main",
	"salad",
	"untried"
	]
	},
	"id447": {
	"id": "id447",
	"name": "Baked Gnocchi with Prosciutto & Spinach",
	"source": "http:\/\/www.delallo.com\/recipes\/baked-gnocchi\/#",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2460,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 400\u02daF.\r\n\r\nPlace the gnocchi in a lightly greased (9\" x 12\") baking pan. Set aside.\r\n\r\nIn a medium sauce pan over medium heat, whisk together the broth, cream and flour. Continue whisking until the mixture starts to thicken, about 6 minutes. If you don't see the sauce starting to thicken, check that the flour is not on the sides of the pan, it likes to hide down there. Add the pepper and stir. Add the spinach and prosciutto to the thickened cream and toss to coat all the leaves and slices. Pour the cream, spinach and prosciutto over the gnocchi and spread out to cover the pasta evenly.\r\n\r\nTop with spoonfuls of ricotta and sprinkle with Parmigiano-Reggiano. Bake until the top is golden brown, about 35 minutes.",
	"ingredients": [
	"2 lb Potato Gnocchi, cooked\r",
	"3 cup heavy cream (replace with normal milk?)\r",
	"1 cup reduced sodium chicken broth\r",
	"1\/4 cup flour\r",
	"1\/2 teaspoon fresh ground pepper\r",
	"12 ounce baby spinach leaves\r",
	"7 ounce sliced Prosciutto, cut into strips\r",
	"3 ounce part-skim ricotta\r",
	"1\/2 cup Parmigiano-Reggiano, grated"
	],
	"tags": [
	"main",
	"untried",
	"meat"
	]
	},
	"id448": {
	"id": "id448",
	"name": "Shrimp Scampi with Pasta",
	"source": "http:\/\/www.andiemitchell.com\/shrimp-scampi-pasta-zoodles-recipe\/",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 240,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "If serving scampi over pasta (optional), boil pasta according to package instructions. If serving scampi over zucchini noodles, spiralize the zucchini.\r\n\r\nTo prepare zoodles (optional): In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add half of the noodles and cook, using tongs to toss occasionally, until the noodles are tender but not mushy, 3 to 5 minutes. Season with salt and pepper. Transfer the noodles to a plate. Add another teaspoon of oil to the pan and repeat the cooking process with the remaining zucchini noodles. Transfer to the plate and lightly tent with foil to keep warm while you prepare the shrimp scampi.\r\nRinse the shrimp and pat dry; set aside.\r\n\r\nIn a heavy frying pan, melt the butter and olive oil over medium heat. Lower the heat and add garlic and red pepper flakes. Cook over low heat, stirring occasionally, for 5 minutes\r\nRaise the heat to high and when oil is hot, add the shrimp. Cook, stirring frequently, until the shrimp are pink and opaque, about 3 minutes.\r\n\r\nAdd the wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1 minute to let the alcohol burn off slightly.\r\n\r\nRemove the pan from heat. Add the salt, pepper, lemon juice, lemon zest, and chopped parsley.\r\n\r\nReturn pan to high heat and cook for a minute or two until butter sauce is slightly thickened.\r\n\r\nServe the shrimp scampi over your choice of pasta or zucchini noodles.",
	"ingredients": [
	"1 pound large raw shrimp, peeled and deveined\r",
	"1\/4 cup unsalted butter\r",
	"1\/4 cup olive oil\r",
	"3 clove garlic, minced\r",
	"Pinch of red pepper flakes\r",
	"1\/4 cup dry white wine\r",
	"1 teaspoon salt\r",
	"1\/2 teaspoon pepper\r",
	"3 tablespoon lemon juice\r",
	"1 tablespoon lemon zest\r",
	"1\/4 cup fresh parsley, chopped\r",
	"8 ounce dried angel hair pasta (or linguine)"
	],
	"tags": [
	"seafood",
	"main",
	"untried"
	]
	},
	"id449": {
	"id": "id449",
	"name": "Adult Lunchable with Veggies, Egg, and Boursin",
	"source": "http:\/\/www.andiemitchell.com\/adult-lunchable-veggies-salami-cream-cheese-healthy-recipe\/",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 384,
	"fat": 24,
	"satfat": 13,
	"carbs": 32,
	"fiber": 3,
	"sugar": 11,
	"protein": 11,
	"instructions": "Pack all ingredients in small containers or a segmented lunch box. Enjoy!",
	"ingredients": [
	"1 serving water crackers\r",
	"1\/3 medium cucumber, sliced on the bias\r",
	"1\/3 cup grape tomatoes\r",
	"1 egg, hard cooked and peeled\r",
	"1\/4 package Boursin cheese\r",
	"1 cup mixed fresh berries (or any fresh fruit you like)"
	],
	"tags": [
	"main",
	"lunch",
	"bento"
	]
	},
	"id450": {
	"id": "id450",
	"name": "Seitan and three-color pepper stir-fry bento",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 420,
	"servings": 1,
	"comments": "Substituted seitan for chicken",
	"calories": 504,
	"fat": 17,
	"satfat": 1,
	"carbs": 85,
	"fiber": 7,
	"sugar": 9,
	"protein": 24,
	"instructions": "For Seitan:\r\n\r\n1. Heat the oil in a frying pan over medium heat. Add the green onion and ginger and stir-fry for 1-2 minutes until the oil is fragrant. Turn the heat up to the highest setting and add the peppers to the pan. Stir-fry with a spatula or long chopsticks. Sprinkle in some salt--this draws out moisture from the vegetables and cooks them a bit faster. Continue stir-frying for 4-5 minutes, until the peppers are cooked.\r\n\r\n2. Push the vegetables to the sides of the pan, and add the seitan to the exposed bottom. Leave for a couple of minutes, then turn over to cook the other side. Stir everything together, and add black pepper and soy sauce.\r\n\r\nFor instant cabbage and cucumber pickles:\r\n\r\n1. cut out the tough vein of the cabbage leaf, and slice the rest into strips. Sprinkle the cabbage and cucumber with the salt and massage well with your hands until the vegetables go limp. Let rest for at least 5 minutes. Add a squeeze of lemon juice.\r\n\r\n2. Squeeze out any excess moisture before packing into a bento box. I like to put the pickles in a bento divider cup or cupcake liner to prevent the flavors from mingling with other flavors in the box.\r\n\r\nFor Blanched Broccoli:\r\n\r\n1. Put just enough water in a small pan to cover the broccoli. Bring the water to a boil, add a pinch of salt, and put in the broccoli florets. Boil for 2-3 minutes, drain the water, and run cold tap water over the broccoli to cool quickly and fix the bright green color. Drain well. Use broccoli and cherry tomatoes to fill in gaps in the bento box.",
	"ingredients": [
	"1\/2 tbsp olive oil\r",
	"3 tbsp green onion, roughly chopped\r",
	"2 tsp fresh ginger, peeled and finely chopped\r",
	"1\/3 medium red bell pepper, cut into 1\/2-inch chunks\r",
	"1\/3 medium green bell pepper, cut into 1\/2-inch chunks\r",
	"1\/3 medium yellow bell pepper, cut into 1\/2-inch chunks\r",
	"salt\r",
	"2 oz seitan, cut into 1\/2-inch chunks\r",
	"black pepper, to taste\r",
	"1\/2 tbsp soy sauce\r",
	"lettuce leaves (to use as bento dividers), washed and dried\r",
	"<hr>\r",
	"1 large green cabbage leaf\r",
	"1 2-inch length English cucumber, sliced into thin rounds\r",
	"1\/2 tsp sea salt\r",
	"1 tbsp lemon juice\r",
	"<hr>\r",
	"4 florets frozen broccoli\r",
	"4 cherry tomatoes\r",
	"<hr>\r",
	"1 cup cooked sushi rice"
	],
	"tags": [
	"bento",
	"lunch",
	"main"
	]
	},
	"id451": {
	"id": "id451",
	"name": "Tamagoyaki Bento",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 900,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "For Basic Tamagoyaki:\r\n\r\n1. Mix together all of the tamagoyaki ingredients, except for the oil, until the egg yolk and white are amalgamated but not frothy.\r\n\r\n2. Heat up the frying pan over medium-high heat. Pour in some oil and tilt the pan to spread it around. Take a small wad of paper towel and rub it around the pan to soak up any excess oil. Put the oil soaked wad on a small plate next to the stove.\r\n\r\n3. Use cooking chopsticks or a fork to draw a little of the egg mixture along the bottom of the pan. If the egg cooks immediately, the pan is hot enough and ready to go. If the egg browns too fast, cool the pan down by putting the bottom of the pan on a moistened kitchen towel, and lower the heat a little.\r\n\r\n4. Pour a thin layer of the egg mixture into the hot pan. Tilt the pan to spread it around the bottom. Pierce any large bubbles that form with the chopsticks or fork.\r\n\r\n5. As soon as the egg starts to set, start rolling it to one side of the pan. Flip one end over with the chopsticks or fork and keep flipping until you have a skinny roll. If you can't roll the egg, you can just push it along to one side until you have a skinny little omelette.\r\n\r\n6. Leaving the first roll at one side of the pan, rub the oil-soaked wad of paper towel firmly along the bottom of the pan. This adds just enough lubrication while also cleaning up any stray bits of egg.\r\n\r\n7. Add a little more of the egg mixture to the pan, tilting the pan around to spread it. Life the first roll up a little so that the uncooked egg runs beneath it.\r\n\r\n8. Puncture any large air bubbles that form, as before. As soon as this layer starts to set on top, roll it around the cooked egg roll to the opposite side of the pan. As before, if the egg is browning too fast, place the pan on a moistened towel for a few seconds.\r\n\r\n9. Repeat the preceding three steps until the egg mixture is all used up. The thinner the layers, the more delicately textured the tamagoyaki will be. Try to do a minimum of 4-5 layers.\r\n\r\n10. When the tamagoyaki is done, turn seam-side down into the pan and press briefly to seal it. Flip the egg out onto a sushi mat or paper towel.\r\n\r\n11. Roll the sushi mat or towel around the tamagoyaki, forming a rectangular shape. Leave to cool.\r\n\r\n12. Cut into even slices before packing. Garnish with parsley.\r\n\r\n13. Don't despair if your tamagoyaki doesn't quite look perfect. It will still taste great! Leftovers can be refrigerated, tightly wrapped, for a day or two.\r\n\r\n----\r\n\r\nFor Vegetables:\r\n\r\n1. Place veggies into a heat proof bowl with a large pinch of salt.\r\n\r\n2. Add just enough boiling water to cover. Let stand for 5 minutes or until carrots have softened slightly.\r\n\r\n3. Drain and cool before packing into bento.\r\n----\r\n\r\nFor Rice:\r\n\r\n1. Pack rice into bento box and sprinkle with sesame seeds or furikake.\r\n\r\n----\r\n\r\nFor Garlic Sauteed Spinach:\r\n\r\n1. Heat the oil in a pan over medium-high heat. Add the garlic and cook for 30s-1m, until fragrant and infusing the oil.\r\n\r\n2. Add the spinach and stir-fry rapidly. It will shrink down in mass in no time. When done, turn off heat, season with salt, pepper, and let cool.\r\n\r\n3. Pack into a bento cup for serving.\r\n\r\n-------\r\n\r\nTo instead prepare as a rice bowl (when you're eating it fresh rather than prepping a bento for later), just put the rice serving in a bowl. Fry the eggs, to a soft\/gooey yolk, and put on top of rice. Dice the veggies after boiling, add to the spinach during cooking, and put the whole mixture on top of the eggs. \r\n\r\nIf you want a little more kick, add togarashi to the eggs, and\/or drizzle some sriracha or other chili sauce on top of the bowl when done. ",
	"ingredients": [
	"2 large eggs\r",
	"1\/2 tbsp sugar\r",
	"1\/2 tsp mirin\r",
	"1 pinch salt\r",
	"1\/4 tsp soy sauce\r",
	"vegetable oil, for frying\r",
	"fresh parsley (for garnish)\r",
	"<hr>\r",
	"1\/2 small carrot, medium diced\r",
	"1\/4 cup frozen green beans\r",
	"<hr>\r",
	"1 cup cooked sushi rice\r",
	"<hr>\r",
	"sesame oil\r",
	"1 clove garlic, diced small\r",
	"2 oz baby spinach\r",
	"salt and pepper, to taste"
	],
	"tags": [
	"bento",
	"lunch",
	"main"
	]
	},
	"id452": {
	"id": "id452",
	"name": "Less-mess oven bacon",
	"source": "http:\/\/www.marthastewart.com\/264476\/less-mess-bacon",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 900,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Preheat the oven to 400 degrees.\r\n\r\n2. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. If you\u2019re seeking extra-crisp bacon, place a wire rack on top of each baking sheet and lay the bacon strips on top of the rack.\r\n\r\n3. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once.\r\n\r\n4. Transfer strips to a paper towel to drain.\r\n\r\nJust remember that the timing will vary depending on whether you\u2019re using thin- or thick-cut bacon.",
	"ingredients": [
	"bacon"
	],
	"tags": [
	"components"
	]
	},
	"id453": {
	"id": "id453",
	"name": "Chocolate chip pumpkin bread",
	"source": "http:\/\/whatsgabycooking.com\/chocolate-chip-pumpkin-bread\/",
	"preptime": 0,
	"waittime": 1800,
	"cooktime": 3600,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 350 degrees\r\n\r\nIn a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.\r\n\r\nIn a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.\r\n\r\nTransfer batter to 2 oiled loaf pans. Top with extra chocolate chips if desired and bake for about 55-60 minutes, until a knife is inserted in the middle and comes out clean. Remove the loaf pans from the oven and let the Chocolate Chip Pumpkin Bread cool for at least 30 minutes before removing and slicing.",
	"ingredients": [
	"3 cup all purpose flour\r",
	"3 cup white sugar\r",
	"2 teaspoon baking soda\r",
	"1\/2 teaspoon baking powder\r",
	"1 teaspoon kosher salt\r",
	"2 cup canned pumpkin\r",
	"1 cup vegetable oil\r",
	"4 eggs\r",
	"2\/3 cup water\r",
	"1 teaspoon ground cloves\r",
	"1 teaspoon allspice\r",
	"1\/2 teaspoon pumpkin pie spice\r",
	"1\/2 bag semi-sweet chocolate chips"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id454": {
	"id": "id454",
	"name": "The best angel food cake",
	"source": "Cook's Illustrated",
	"preptime": 1200,
	"waittime": 7200,
	"cooktime": 3600,
	"servings": 12,
	"comments": "",
	"calories": 1800,
	"fat": 0,
	"satfat": 0,
	"carbs": 396,
	"fiber": 0,
	"sugar": 0,
	"protein": 48,
	"instructions": "1. Adjust an oven rack to the lower-middle position and heat oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter, 16-cup capacity), preferably with a removable bottom. If the pan bottom is not removable, line it with parchment or wax paper.\r\n\r\n2. In a small bowl, whisk the flour with 3\/4 cup sugar. Place remaining 3\/4 cup sugar in another small bowl next to the mixer.\r\n\r\n3. In the bowl of a standing mixer, or with a handheld mixer, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. With the mixer still at medium speed, beat in 3\/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks. Add vanilla, lemon juice, and almond extract and beat until just blended.\r\n\r\n4. Place flour-sugar mixture in a sifter set over waxed paper. Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula. Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.\r\n\r\n5. Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.\r\n\r\n6. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.\r\n\r\n7. If cake pan has prongs around the rim for elevating the cake, invert pan onto them. If not, invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours.\r\n\r\n8. To unmold, run a knife around edges, being careful not to separate the golden crust from the cake. Slide cake out of pan and cut the same way around removable bottom to release, or peel off parchment or wax paper, if used.\r\n\r\n9. Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a serrated knife. Serve the cake the day it is made.\r\n\r\nRead more: http:\/\/www.livestrong.com\/recipes\/the-best-angel-food-cake-cooks-illustrated\/#ixzz4PHieOlr4",
	"ingredients": [
	"1 1\/2 cup egg whites (10-12 large), room temperature\r",
	"1 1\/2 cup superfine sugar, divided\r",
	"1 cup sifted cake flour\r",
	"1 tsp cream of tartar\r",
	"1\/4 tsp salt\r",
	"2 tsp vanilla extract or vanilla paste\r",
	"1 1\/2 tsp lemon juice\r",
	"1\/2 tsp almond extract"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id455": {
	"id": "id455",
	"name": "Fried Shrimp Bento",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Pack rice into bento box and allow to cool while prepping remaining ingredients.\r\n\r\nMake tiny cuts along the inside of each shrimp (opposite site to where the vein was) and gently pull the shrimp straight. This is an optional step, but it does make the shrimp look much bigger.\r\n\r\nPat the shrimps dry, and season with a little salt and pepper.\r\n\r\nPut the potato starch in one plate, the beaten egg in a small bowl, and the panko bread crumbs on another plate. Have another plate ready, lined with a couple of paper towels.\r\n\r\nHeat 1\/2 inch of vegetable oil in a small frying pan over high heat. The oil is hot enough when a panko bread crumb dropped into it turns light brown right away.\r\n\r\nWorking rapidly, coat the shrimps in the cornstarch, dip in the egg,then roll in the bread crumbs. Try to do this with one hand, leaving the other hand clean to hold a pair of chopsticks or tongs to turn the shrimps. Gently put the shrimps one by one into the hot oil. Turn after a minute, and cook for another 30 seconds to a minute on the other side. The shrimps should feel firm when lightly tapped with the chopsticks.\r\n\r\nAs soon as each shrimp is cooked, remove from the oil and drain on the paper towels. Sprinkle with salt while still hot. Leave the shrimps to cool thoroughly before packing into a bento box.\r\n\r\n\r\nAhead of time note: Bread the shrimps and freeze in a single layer, ideally on a metal baking sheet. Once the shrimps are frozen stiff, pack them in freezer bags or containers. Frozen breaded shrimps should be cooked for 2-3 minutes longer than fresh.\r\n\r\nFor broccoli, cook or blanch to desired doneness, then let cool. Combine the rest of the ingredients, then mix with the cooled broccoli.\r\n\r\nTo pack bento:\r\n\r\nPut the dipping sauce of your choice in the sauce cup, to tuck into a corner of the bento box. Pack carrot and celeriac salad and dressed broccoli. Place shrimp on top of rice, if possible.",
	"ingredients": [
	"3 large shrimp (16\/20 count fresh or defrosted), shelled and deveined, tails left on\r",
	"Salt\r",
	"Pepper\r",
	"2 Tbsp potato starch\r",
	"1 egg, beaten\r",
	"3 Tbsp panko bread crumbs\r",
	"vegetable oil, for frying\r",
	"Dipping sauce (tartar\/sriracha mayo\/ketchup\/tonkatsu\/sweet chili\/ranch\/etc)\r",
	"<hr>\r",
	"1 serving [carrot and celeriac salad](https:\/\/xanthir.com\/recipes\/showrecipe.php?id=id456)",
	"3 broccoli florets\r",
	"1\/2 tbsp grainy mustard\r",
	"1\/2 tsp lemon juice\r",
	"pinch sugar\r",
	"<hr>\r",
	"1 cup cooked white rice"
	],
	"tags": [
	"bento"
	]
	},
	"id456": {
	"id": "id456",
	"name": "Carrot and celeriac (celery root) salad",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "This can be stored, refrigerated, up to a week in a tightly covered container.",
	"calories": 408,
	"fat": 16,
	"satfat": 0,
	"carbs": 64,
	"fiber": 16,
	"sugar": 24,
	"protein": 8,
	"instructions": "Slice the celery root and carrots into long, thin shreds, using the shredder attachment of your food processor, or a mandoline, vegetable cutter, or grater.\r\n\r\nIn a bowl, toss the shredded vegetables with the other ingredients. Taste, and adjust the seasoning if needed. This can be eaten right away, but it will mellow a little as it rests.",
	"ingredients": [
	"1 large celery root, peeled thickly to remove the nobby skin\r",
	"2 large carrots (or 3 medium)\r",
	"1 lemon, juiced\r",
	"1\/2 tsp sea salt\r",
	"Black pepper, to taste\r",
	"1 tsp sugar\r",
	"1 Tbsp olive oil"
	],
	"tags": [
	"bento",
	"side"
	]
	},
	"id457": {
	"id": "id457",
	"name": "Spring Chickpea Pasta Salad",
	"source": "http:\/\/justbento.com\/handbook\/recipe-collection-mains\/spring-pasta-chickpea-salad-bento-friendly-pasta-salad-basics",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 958,
	"fat": 26,
	"satfat": 6,
	"carbs": 166,
	"fiber": 16,
	"sugar": 16,
	"protein": 36,
	"instructions": "Combine all the marinated chickpea ingredients and toss well. Let marinate, covered, in the refrigerator overnight or up to 4-5 days.\r\n\r\nCook the pasta in salted water. Add the snow peas at the last minute or two to cook them too. Drain the pasta well.\r\n\r\nToss the still hot pasta with the marinated chickpeas, including the marinade, and all remaining ingredients. Taste and season if needed. Let cool completely.",
	"ingredients": [
	"1 cup canned chickpeas, rinsed and drained\r",
	"1 Tbsp extra virgin olive oil\r",
	"1 1\/2 Tbsp lemon juice\r",
	"1 clove garlic, minced\r",
	"1 tsp fresh rosemary, finely chopped\r",
	"1 Tbsp fresh parsley, finely chopped\r",
	"1\/2 tsp salt\r",
	"freshly ground black pepper\r",
	"<hr>\r",
	"1 cup uncooked small pasta (such as tiny bowties\/farfalline\/small elbow macaroni\/orzo)\r",
	"1\/2 cup cherry tomatoes, halved or quartered\r",
	"1\/2 cup snowpeas, cut bite-sized\r",
	"1 oz fresh goat cheese (or feta cheese)\r",
	"salt\r",
	"pepper\r",
	"radishes, halved and thinly sliced"
	],
	"tags": [
	"bento",
	"main",
	"vegetarian",
	"pasta",
	"salad"
	]
	},
	"id458": {
	"id": "id458",
	"name": "Carrot kinpira",
	"source": "http:\/\/justbento.com\/handbook\/recipes-side-dishes-and-space-fillers\/easy-sugarfree-carrot-kinpira",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 240,
	"servings": 4,
	"comments": "Not sure of serving size",
	"calories": 208,
	"fat": 16,
	"satfat": 0,
	"carbs": 12,
	"fiber": 4,
	"sugar": 4,
	"protein": 4,
	"instructions": "Heat up a frying pan or wok with the sesame oil. Add the carrots and toss around until crisp-tender, about 4 to 5 minutes depending on how skinny the matchsticks are. Add the red pepper flakes and toss some more. Add soy sauce, toss toss. Add the sesame seeds near the end.\r\n\r\nThis does keep in the refrigerator for a couple of days.",
	"ingredients": [
	"2 medium carrots, cut into matchsticks\r",
	"1 Tbsp dark sesame oil\r",
	"1\/8 tsp red pepper flakes (or shichimi togarashi)\r",
	"1 Tbsp soy sauce\r",
	"1 tsp sesame seeds"
	],
	"tags": [
	"bento",
	"lunch",
	"sides",
	"untried"
	]
	},
	"id460": {
	"id": "id460",
	"name": "Salt block cucumber salad",
	"source": "Bitterman salt company",
	"preptime": 600,
	"waittime": 180,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 372,
	"fat": 28,
	"satfat": 4,
	"carbs": 28,
	"fiber": 12,
	"sugar": 0,
	"protein": 4,
	"instructions": "Arrange the cucumber slices in a single layer on the salt block, as though setting up a checkers board (you will have to do this in batches). Let sit for 2 minutes, then flip the slices and let cure for 1 more minute. Remove the cucumber slices from the block and put in a clean, lint-free kitchen towel. Wrap the towel around the cucumber slices and wring purposefully but gently to remove any excess moisture. Put the cucumbers in a serving bowl. Wipe off the block and repeat the process with the remaining cucumber slices.\r\n\r\nWhisk together remaining ingredients in a small mixing bowl. Pour over cucumbers. Toss gently and serve.",
	"ingredients": [
	"4 small Persian cucumbers (or substitute English cucumber), cut into 1\/4-inch-thick slices\r",
	"2 tbsp extra-virgin olive oil\r",
	"1 garlic clove, minced\r",
	"1\/4 small red onion, finely chopped\r",
	"1\/4 tsp black pepper, freshly ground\r",
	"1 tbsp rice wine vinegar (or white wine vinegar)\r",
	"2 tbsp fresh dill, chopped"
	],
	"tags": [
	"sides",
	"untried"
	]
	},
	"id461": {
	"id": "id461",
	"name": "Salt-baked walnut brioche scones",
	"source": "Bitterman salt company",
	"preptime": 900,
	"waittime": 3600,
	"cooktime": 1080,
	"servings": 8,
	"comments": "",
	"calories": 2968,
	"fat": 200,
	"satfat": 72,
	"carbs": 248,
	"fiber": 16,
	"sugar": 104,
	"protein": 56,
	"instructions": "Place the tempered salt block on a heavy baking sheet and place on the middle rack of the oven. Turn on the oven to 350F, and heat the block for 1 hour.\r\n\r\nIn the work bowl of a food processor equipped with a steel blade, combine the flour, sugar, baking powder and salt. Process in short pulses to combine. Add the butter and process in 2 to 3 pulses until it is dispersed evenly.Add the egg yolks and cream and process until the mixture becomes a cohesive dough, about 40 seconds. Add the walnuts and process in pulses until combined, but not so much that the walnuts become finely ground.\r\n\r\nTurn the dough out onto a clean work surface and pat into a 9-inch circle about 3\/4-inch thick. Cut into 8 wedges. Arrange the cut scones on the hot salt block and bake until puffed and browned, about 18 minutes.\r\n\r\nRemove from the salt block with a spatula and let cool on a rack for 5 minutes before serving.",
	"ingredients": [
	"1 1\/2 cup all-purpose flour\r",
	"1\/2 cup sugar\r",
	"1 1\/2 tsp baking powder\r",
	"1 pinch fine salt (Himalayan salt is preferred)\r",
	"6 tbsp unsalted butter, softened, cut into 12 pieces\r",
	"6 extra-large egg yolks\r",
	"1\/4 cup heavy cream\r",
	"1 cup walnuts, chopped"
	],
	"tags": [
	"dessert",
	"breakfast"
	]
	},
	"id462": {
	"id": "id462",
	"name": "Hot buttered rum",
	"source": "http:\/\/www.foodnetwork.com\/recipes\/emeril-lagasse\/hot-buttered-rum-cocktail-recipe.html",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.",
	"ingredients": [
	"1 stick unsalted butter, softened\r",
	"2 cup light brown sugar\r",
	"1 teaspoon ground cinnamon\r",
	"1\/2 teaspoon grated nutmeg\r",
	"1 Pinch ground cloves\r",
	"1 Pinch salt\r",
	"1 Bottle dark rum\r",
	"Boiling water"
	],
	"tags": [
	"drink"
	]
	},
	"id463": {
	"id": "id463",
	"name": "Overnight Cinnamon Rolls",
	"source": "http:\/\/altonbrown.com\/overnight-cinnamon-rolls-recipe\/",
	"preptime": 1200,
	"waittime": 68400,
	"cooktime": 3600,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "FOR THE DOUGH\r\n\r\n1. Combine the egg yolks, whole egg, sugar, butter and buttermilk in the bowl of a stand mixer and whisk at medium speed.\r\n2. As the mixture comes together add 10 ounces of the flour, along with the yeast and salt and continue whisking until combined.\r\n3. Remove the whisk attachment and replace it with a dough hook. Add another 4 ounces of the remaining flour and knead on low speed for 5 minutes. At this point the dough should feel soft and moist but not sticky. If it is sticky, add a bit more flour (one ounce at a time). Knead on low for another 5 minutes or until the dough clears the sides of the bowl.\r\n4. Turn the dough out onto a lightly floured work surface; and form dough into a smooth ball. Transfer to a large bowl that has been lightly lubed with the vegetable oil. Rotate the bowl so that the dough ball is evenly covered. Cover with a clean kitchen towel and set aside until the dough doubles in volume, about 3 hours. (Exact times will vary depending on the temperature of the room and the temperature of the ingredients.)\r\n\r\nFOR THE FILLING\r\n\r\n1. Combine the brown sugar, cinnamon and salt in a medium bowl and set aside.\r\n\r\nTO ASSEMBLE\r\n\r\n1. Butter a 9 by 13-inch glass baking dish with the cold butter.\r\n2. Turn the dough out onto a lightly floured work surface and gently shape into a rectangle with the long side nearest you. Then use a rolling pin to shape into 18 by 12-inch rectangle.\r\n3. Brush the dough with the the melted butter, leaving a 1-inch border along the top edge.\r\n4. Sprinkle the brown sugar mixture over the dough, also avoiding the top border.\r\n5. Gently press the filling into the dough. (If you tend to have hot hands, you may want to cover the filling with a layer of plastic wrap first.)\r\n6. Beginning with the long edge nearest you, roll the dough away from you into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.\r\n8. Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 pieces.\r\n9. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight, or up to 16 hours.\r\n\r\nTO BAKE\r\n\r\n1. Heat the oven to 200 degrees F.\r\n2. When the oven has reached 200 degrees F, turn it off and place the rolls in the turned-off oven. Let the rolls rise until they look slightly puffy, about 30 minutes.\r\n3. Without taking the rolls out of the oven, increase the oven temperature to 350 degrees F and let the rolls continue to bake for 25 to 30 minutes, or until the internal temperature reaches 190 degrees F. Remove the rolls and let cool while you make the icing.\r\n\r\nFOR THE ICING\r\n\r\n1. Whisk the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.\r\n\r\nNotes\r\n\r\nIn case there are leftovers, arrange them on a plate and cover thoroughly with plastic wrap for up to 3 days. To reheat, move to a small plate (I usually use a paper plate) and microwave on high for 30 seconds. Two rolls can be reheated this way, three may require a few seconds more. Four will ... let's face it, you're not going to have that many left over and you know it.\r\n\r\nTo freeze: Individually wrap the rolls in plastic wrap and place them in a zip-top freezer-safe bag. When ready to eat, uncover and defrost on the counter for an hour. Then microwave for 30 seconds.",
	"ingredients": [
	"4 large egg yolks, room temperature\r",
	"1 large whole egg, room temperature\r",
	"2 ounce sugar, approximately 1\/4 cup\r",
	"6 tablespoon unsalted butter, melted\r",
	"1 teaspoon cold butter, for lubricating baking dish\r",
	"3\/4 cup buttermilk, room temperature\r",
	"15 ounce all-purpose flour, divided into 10 ounces, 4 ounces and 1 ounce batches\r",
	"1 package rapid rise yeast, approximately 1\/4 ounce\r",
	"1 1\/4 teaspoon kosher salt\r",
	"<hr>\r",
	"8 ounce light brown sugar\r",
	"1 tablespoon cinnamon, ground\r",
	"Pinch kosher salt\r",
	"1 1\/2 tablespoon unsalted butter, melted\r",
	"<hr>\r",
	"2 1\/2 ounce cream cheese, softened\r",
	"3 tablespoon milk\r",
	"5 1\/2 ounce confectioners' sugar"
	],
	"tags": [
	"breakfast"
	]
	},
	"id464": {
	"id": "id464",
	"name": "Sweet pepper and onion confit",
	"source": "http:\/\/justbento.com\/handbook\/johbisai\/sweet-pepper-and-onion-confit",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat up a large pan or heavy pot. Put in the oil and the garlic. Add the vegetables. Sprinkle with some salt (the salt will help the vegetables exude moisture).\r\n\r\nCook over a medium low heat, stirring sometimes, for at least 10 minutes, up to about 30 minutes. The longer you cook it the the more intense and sweet and brown it gets. The shorter cooking time will yield a still crispy and nice vegetable saut\u00e9 mix.\r\n\r\nIt keeps well covered in the refrigerator for about a week. You can freeze it too.\r\n\r\nWhen you use it, you can add your cuisine-specific herb and flavorings if you like, though it\u2019s tasty as it is.\r\n\r\nVariation: Add a thinly sliced fennel bulb for a slightly aniseedy version.\r\n\r\nJust a few ideas for use:\r\n\r\nMixed with pasta\r\nHeat up and add some cold rice; stir-fry for a quick vegetable fried rice. (No added oil needed since there\u2019s enough in the confit)\r\nAs an omelette filling - great for a Spanish omelette or tortilla\r\nWrap with rice paper\r\nOn a sandwich (e.g. feta or fresh goats cheese, the confit, and some arugula on a crusty roll)\r\nJust tucked into a corner of your bento box!",
	"ingredients": [
	"2 medium onions, thinly sliced\r",
	"4 large sweet peppers (mixing red\/yellow\/green), thinly sliced\r",
	"1 fennel bulb (optional), thinly sliced\r",
	"2 clove garlic, thinly sliced\r",
	"1\/2 tsp salt\r",
	"2 Tbsp olive oil"
	],
	"tags": [
	"bento",
	"side"
	]
	},
	"id465": {
	"id": "id465",
	"name": "Basic bento: tofu and egg",
	"source": "Rachel Atkins",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "Combining ideas from http:\/\/justbento.com\/bento-no-1-basic-bento-20-minutes and http:\/\/www.thekitchn.com\/how-to-make-baked-tofu-cooking-lessons-from-the-kitchn-74358",
	"calories": 600,
	"fat": 24,
	"satfat": 4,
	"carbs": 61,
	"fiber": 9,
	"sugar": 7,
	"protein": 33,
	"instructions": "1. The night before, cut tofu into 1 inch cubes. Combine marinade ingredients in a plastic bag and mix well. Add tofu. Gently mix to cover all of the tofu. Marinated overnight in the refrigerator (at least 30 minutes if in a hurry).\r\n\r\n2. Preheat oven or toaster oven to 350F. Line a baking sheet with parchment or a silpat. Remove tofu from marinade (discard liquid). Place on baking sheet leaving some space between pieces. Bake for 30 minutes.\r\n\r\n3. Pack the rice into the bento box to allow it to start cooling. If you\u2019re using pre-frozen rice, microwave on high for about 3-4 minutes until warmed through and pack into your bento box.\r\n\r\n4. As soon as the rice is in the bento box, fill the water kettle and switch on.\r\n\r\n5. Peel and cut the carrots into sticks. Combine carrots and green beans in a saucepan.\r\n\r\n7. Add the boiling water from the kettle in the saucepan, and add salt. Allow to stand for 2 minutes.\r\n\r\n8. Drain carrots and green beans and run under cold water to stop the cooking. Drain again. Pack into bento.\r\n\r\n14. Peel the egg and cut in half lengthwise. Pack the egg into the bento box. Sprinkle sesame seeds on the rice. Close the bento and pack.",
	"ingredients": [
	"7 oz extra-firm tofu, drained and pressed\r",
	"1 tablespoon sesame oil\r",
	"1 tablespoon soy sauce\r",
	"1 tablespoon rice vinegar\r",
	"1 tablespoon water\r",
	"<hr>\r",
	"1 medium carrot\r",
	"1\/4 cup frozen green beans\r",
	"1 egg, hard-cooked\r",
	"1 cup cooked brown rice\r",
	"Sesame seeds\r",
	"Salt"
	],
	"tags": [
	"bento",
	"lunch",
	"main"
	]
	},
	"id466": {
	"id": "id466",
	"name": "Petite vegetable frittatas",
	"source": "http:\/\/whatsgabycooking.com\/petite-vegetable-frittatas\/",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1020,
	"servings": 12,
	"comments": "",
	"calories": 2460,
	"fat": 156,
	"satfat": 84,
	"carbs": 36,
	"fiber": 12,
	"sugar": 12,
	"protein": 204,
	"instructions": "Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saut\u00e9 the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the saut\u00e9ed vegetables to the bottom of a regular sized muffin pan.\r\n\r\nIn another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and parmesan. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.",
	"ingredients": [
	"1 red bell pepper, diced\r",
	"1 yellow bell pepper, diced\r",
	"1 zucchini, diced\r",
	"1 small onion, diced\r",
	"1 cup Parmesan cheese\r",
	"8 eggs, beaten together\r",
	"2 tbsp fresh chives\r",
	"salt and pepper to taste\r",
	"olive oil, for drizzling"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id467": {
	"id": "id467",
	"name": "Couscous Salad with Roasted Vegetables and Chickpeas",
	"source": "http:\/\/www.marthastewart.com\/315061\/couscous-salad-with-roasted-vegetables-a?czone=food%2Fvegetarian-cnt%2Fvegetarian-favorite-recipes&gallery=360580&slide=315061&center=852566",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.\r\n\r\nMeanwhile, in a medium saucepan, bring 1 1\/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.\r\n\r\nMake dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.\r\n\r\nIn a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.",
	"ingredients": [
	"1 pound carrots, sliced 3\/4 inch thick on the diagonal\r",
	"3 pound cauliflower, cored and cut into florets\r",
	"1 1\/2 teaspoon ground cumin\r",
	"3 tablespoon olive oil\r",
	"Coarse salt and ground pepper\r",
	"1 cup whole-wheat couscous\r",
	"1 tablespoon lemon zest\r",
	"1\/2 cup fresh lemon juice\r",
	"1 15oz can chickpeas, rinsed and drained\r",
	"6 green onions, thinly sliced\r",
	"5 ounce baby arugula"
	],
	"tags": [
	"vegetarian",
	"main",
	"salad",
	"untried"
	]
	},
	"id468": {
	"id": "id468",
	"name": "Roasted Shrimp, Endive, and Red Onion Salad",
	"source": "Whole Foods recipe thinger",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 2,
	"comments": "",
	"calories": 720,
	"fat": 36,
	"satfat": 4,
	"carbs": 34,
	"fiber": 8,
	"sugar": 8,
	"protein": 54,
	"instructions": "Preheat oven to 400F. Lightly oil a large rimmed baking sheet, and place endive and onion on it, cut side down. Roast for 20 minutes.\r\n\r\nMeanwhile, whisk vinaigrette ingredients in a large bowl.\r\n\r\nWhen roasting is done, gently flip vegetables and add shrimp, then return to oven for another 15 minutes, until shrimp is just cooked and vegetables are golden-brown and tender.\r\n\r\nAdd veggies and shrimp to bowl with vinaigrette, gently toss. Serve, drizzling any remaining vinaigrette.",
	"ingredients": [
	"1\/2 tbsp olive oil\r",
	"4 endive, halved lengthwise\r",
	"2 medium red onion, each cut into 6 wedges\r",
	"1\/2 lb shrimp, deveined and peeled\r",
	"<hr>",
	"2 tbsp extra-virgin olive oil\r",
	"2 tbsp fresh sage, chopped\r",
	"1 tbsp lemon juice\r",
	"1 1\/2 tbsp red wine vinegar\r",
	"1 tsp dijon mustard\r",
	"1\/2 tsp salt\r",
	"1\/4 tsp pepper"
	],
	"tags": [
	"main",
	"vegetarian",
	"untried"
	]
	},
	"id471": {
	"id": "id471",
	"name": "Udon noodle soup",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2100,
	"servings": 2,
	"comments": "",
	"calories": 1220,
	"fat": 60,
	"satfat": 9,
	"carbs": 138,
	"fiber": 12,
	"sugar": 22,
	"protein": 40,
	"instructions": "Cook & peel the eggs:\r\nBring 1\/2-inch of water to boil over high heat in a small saucepan. Carefully add the eggs to the pot of boiling water. Cover, reduce the heat to medium and cook for exactly 6 1\/2 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and set aside in a warm place.\r\n\r\nCook the aromatics:\r\nWhile the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.Add the garlic, ginger and white bottoms of the scallions. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.\r\n\r\nStart the soup:\r\nWhile the eggs continue to cook, add the miso paste, hoisin sauce and 5 cups of water to the pot of aromatics. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about \u00bc. Add the bok choy and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy stems have softened and the leaves have wilted.\r\n\r\nFinish the soup:\r\nTo the pot, add the noodles (carefully separating with your hands before adding), sesame oil and the lime juice. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.\r\n\r\nPlate your dish:\r\nDivide the finished soup between 2 bowls. Halve the peeled eggs lengthwise and season with salt and pepper. Top the soup with the seasoned eggs. Garnish with the peanuts and green tops of the scallions. Enjoy!",
	"ingredients": [
	"2 large eggs\r",
	"2 clove garlic, minced or pressed\r",
	"1 1-inch piece ginger, grated or finely minced\r",
	"2 scallions, thinly sliced, white and green parts separated\r",
	"1 carrot, diced\r",
	"1\/4 cup sweet white miso paste\r",
	"1 tbsp hoisin sauce\r",
	"5 cup water\r",
	"4 oz baby bok choy, roughly chopped\r",
	"1\/2 lb fresh udon noodles\r",
	"1 lime, juiced\r",
	"1 tbsp sesame oil\r",
	"3 tbsp peanuts, roasted\r",
	"salt and pepper"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id472": {
	"id": "id472",
	"name": "Oaxaca Cheese & Plantain Tortas with Tangelo & Radish Salad",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 2,
	"comments": "",
	"calories": 1580,
	"fat": 55,
	"satfat": 20,
	"carbs": 228,
	"fiber": 20,
	"sugar": 102,
	"protein": 56,
	"instructions": "Prepare the ingredients:\r\nPeel the plantain; Halve the rolls.Peel and thinly slice the shallot.Peel the plantain; cut on an angle into \u00bc-inch-thick pieces.Thinly slice the cheese.Cut off and discard the ends of the radishes; thinly slice into rounds.Peel and large dice the tangelo.Cut off and discard the root end of the romaine; roughly chop the leaves.Finely chop the peppers.\r\n\r\nMarinate the shallot:\r\nIn a medium bowl, combine the shallot, sugar and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.\r\n\r\nCook the plantain:\r\nWhile the shallot marinates, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the plantain and season with salt and pepper. Cook 3 to 4 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until browned and softened. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pan.\r\n\r\nAssemble the tortas:\r\nPlace the rolls on a clean, dry work surface. Top the roll bottoms with the cheese, cooked plantain, peppers and marinated shallot (reserving the liquid). Season with salt and pepper. Complete the tortas with the roll tops.\r\n\r\nCook the tortas:\r\nIn the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas; press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board.\r\n\r\nMake the salad & plate your dish:\r\nIn a large bowl, combine the radishes, tangelo and romaine; season with salt and pepper. Add the reserved shallot marinating liquid and a drizzle of olive oil; toss to thoroughly combine. Season with salt and pepper to taste. Cut the cooked tortas in half on an angle. Divide the tortas and salad between 2 dishes. Enjoy!",
	"ingredients": [
	"2 Sandwich Rolls\r",
	"4 Ounces Queso Oaxaca\r",
	"3 Radishes\r",
	"1 Black Plantain\r",
	"1 Romaine Heart\r",
	"1 Tangelo\r",
	"2 Roasted Piquillo Peppers\r",
	"1 Shallot\r",
	"1 Tablespoon Sugar\r",
	"1 Tablespoon Red Wine Vinegar"
	],
	"tags": [
	"vegetarian",
	"main",
	"untried"
	]
	},
	"id473": {
	"id": "id473",
	"name": "Restaurant Style Butter Chicken in Slow Cooker",
	"source": "http:\/\/www.chefdehome.com\/Recipes\/597\/restaurant-style-butter-chicken-in-slow-cooker",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 10800,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Marinade: In a food processor jar, add all the chicken marinade ingredients except yogurt, then process to make a fine puree. (if mixture is hard to blend, add 1 tbsp water)\r\n\r\n2. Transfer marinade to a wide bowl, and mix in yogurt. Then add cubed chicken meat and coat into the marinade. Set aside for 15\u00ad-20 minutes\r\n\r\n3. Infuse Flavors: In meantime, heat 2 tbsp butter in a wide pan. Saute onion in butter on medium heat until soft and fragrant (2-\u00ad3 minutes). Now, add remaining 1\/2 tsp garam masala and continue saute for 1 more minute.\r\n\r\n4. Transfer the marinated chicken with all marinade and remaining 1 tbsp butter and honey into the saute pan. Cook chicken in pan for 5 minutes on medium\u00ad-high heat or until curry looks darker color.\r\n\r\n5. Slow Cooker: Transfer everything in slow cooker with 1\/4 cup water (or chicken stock for more flavor). Cook on high for 1.25 hours Or on slow for 3-\u00ad4 hours.\r\n\r\n6. Before serving, after the cooker timer is up, add heavy cream and mix well. Taste and adjust salt. Leave on warm until ready to serve.\r\n",
	"ingredients": [
	"1\/4 Cup slivered almonds\r",
	"2 Tomatoes\r",
	"1 1\/2 tbsp Tomato Paste\r",
	"1 tsp garam masala\r",
	"1 tsp Chili Powder (or 1\/2 tsp cayenne (add more if like spicy))\r",
	"1 tsp Cumin Powder\r",
	"1 2-inch piece Ginger\r",
	"3 clove Garlic, peeled\r",
	"1\/2 tsp Salt\r",
	"1\/3 Cup non-fat Greek yogurt\r",
	"<hr>\r",
	"1 1\/2 lb Chicken (boneless chicken thigh), cut into 2-\u00ad3 inch cubes\r",
	"1\/2 tsp garam masala\r",
	"2 tbsp Cilantro, chopped, for garnish\r",
	"1 tbsp Honey\r",
	"3 tbsp Heavy Cream (adjust per taste; I add up to 1\/3 cup based on tartness of tomatoes)\r",
	"3 tbsp Unsalted Butter\r",
	"1\/2 Cup Red Onion, sliced to thin half\u00admoon slices"
	],
	"tags": [
	"indian",
	"main",
	"slow_cooker",
	"untried"
	]
	},
	"id475": {
	"id": "id475",
	"name": "Mushroom & Broccoli Casserole with Baked Pastry",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 2,
	"comments": "",
	"calories": 1280,
	"fat": 72,
	"satfat": 34,
	"carbs": 138,
	"fiber": 22,
	"sugar": 22,
	"protein": 34,
	"instructions": "Preheat the oven to 400\u00b0F. Wash and dry the fresh produce. In a bowl, combine the dried porcini mushrooms and 1 1\/2 cups of hot water; let stand for at least 10 minutes, then remove (reserving the water) and roughly chop.\r\n\r\nToss broccoli florets with olive oil, salt, and pepper, and roast in the oven for 12-14 minutes, until lightly browned and tender. Remove from the oven, leaving it on.\r\n\r\nWhile the broccoli roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, celery, oyster mushrooms, chopped porcini mushrooms, thyme, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until softened.\r\n\r\nAdd the butter to the pan and cook, stirring frequently, 30 seconds to 1 minute, or until melted. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Slowly stir in the reserved mushroom water. Cook, stirring occasionally, 2 to 4 minutes, or until the mixture is slightly thickened. Add the roasted broccoli and stir to combine. Turn off the heat and season with salt and pepper to taste.\r\n\r\nTransfer the finished filling to a baking dish. Top with pie crust. Bake as directed by pie crust instructions (probably 12 minutes), until crust is golden brown. When five minutes remain, top with shredded cheese and return to oven. Let stand for at least 2 minutes before serving. Top with scallion greens.",
	"ingredients": [
	"1\/2 oz dried porcini mushrooms\r",
	"1\/2 lb broccoli, cut into florets, stem diced\r",
	"6 oz oyster mushrooms, roughly chopped\r",
	"2 carrots, small diced\r",
	"2 green onions, small diced and separated\r",
	"1 stalk celery, small diced\r",
	"1 tsp fresh thyme\r",
	"3 tbsp flour\r",
	"2 tbsp butter\r",
	"1 oz cheddar cheese, shredded\r",
	"1 pie crust"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id476": {
	"id": "id476",
	"name": "Penne & Arrabbiata Sauce with Roasted Carrot & Tangelo Salad",
	"source": "Blue Apron",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 2100,
	"servings": 2,
	"comments": "",
	"calories": 1500,
	"fat": 40,
	"satfat": 18,
	"carbs": 234,
	"fiber": 24,
	"sugar": 48,
	"protein": 56,
	"instructions": "Preheat the oven to 450\u00b0F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; cut crosswise into 2-inch pieces, then lengthwise into 1\/2-inch-thick wedges. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Tear the mozzarella cheese into bite-sized pieces. Peel the tangelo. Separate the segments and cut in half crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.\r\n\r\nPlace the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.\r\n\r\nWhile the carrots roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.\r\n\r\nWhile the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1\/2 cup of the pasta cooking water, drain thoroughly.\r\n\r\nIn a medium bowl, combine the roasted carrots, tangelo and olives. Drizzle with olive oil and season with salt and pepper to taste. Divide between 2 dishes.\r\n\r\nTo the pan of sauce, add the cooked pasta and half the reserved cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Add the mozzarella cheese. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cheese has melted. Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 separate dishes. Garnish with the parmesan cheese. Serve with the salad on the side. Enjoy!",
	"ingredients": [
	"1\/2 Pound Penne Rigate Pasta\r",
	"1 14-Ounce Can Whole Peeled Tomatoes\r",
	"4 Ounces Fresh Mozzarella Cheese\r",
	"2 Carrots\r",
	"2 Cloves Garlic\r",
	"1 Tangelo\r",
	"1 Ounce Castelvetrano Olives\r",
	"1\/4 Cup Grated Parmesan Cheese\r",
	"1\/4 Teaspoon Crushed Red Pepper Flakes"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id477": {
	"id": "id477",
	"name": "Smoky Seared Cod with Roasted Potatoes & Dates",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2100,
	"servings": 2,
	"comments": "",
	"calories": 1340,
	"fat": 62,
	"satfat": 18,
	"carbs": 138,
	"fiber": 16,
	"sugar": 36,
	"protein": 68,
	"instructions": "Preheat the oven to 450\u00b0F. Wash and dry the fresh produce. Cut the potatoes into 1\/4-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Roughly chop the dates. Quarter and deseed the lemon. Roughly chop the baby greens. Roughly chop the almonds.\r\n\r\nPlace the potatoes on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl. Set aside in a warm place.\r\n\r\nWhile the potatoes roast, in a small pot, combine the shallot, sugar, vinegar and \u00bc cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.\r\n\r\nWhile the shallot cools, place the spice blend on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until browned. Flip the fillets and cook 1 to 2 minutes, or until lightly browned.\r\n\r\nAdd the butter, garlic, dates and 1\/4 cup of water to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the cod is coated and cooked through. Turn off the heat and top with the juice of 2 lemon wedges. Season with salt and pepper to taste.\r\n\r\nReserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the baby greens, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges and a drizzle of olive oil. Gently toss to combine and season with salt and pepper to taste. Divide the finished vegetables between 2 dishes. Top with the finished cod fillets and sauce. Garnish with the almonds. Enjoy!",
	"ingredients": [
	"2 Cod Fillets\r",
	"2 Cloves Garlic\r",
	"2 Ounces Baby Greens\r",
	"1 Pink Lemon\r",
	"1 Pound Russet Potatoes\r",
	"2 Tablespoons Butter\r",
	"2 Tablespoons Red Wine Vinegar\r",
	"1 Shallot\r",
	"1 Tablespoon Sugar\r",
	"3 Tablespoons Roasted Almonds\r",
	"1\/2 Ounce Deglet Noor Dates\r",
	"1 1\/2 Tablespoons Smoky Cod Spice Blend (Rice Flour or potato starch & Smoked Paprika)"
	],
	"tags": [
	"fish",
	"main"
	]
	},
	"id478": {
	"id": "id478",
	"name": "Kale & White Cheddar Quesadillas with Radishes & Fried Eggs",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 2,
	"comments": "",
	"calories": 1170,
	"fat": 58,
	"satfat": 32,
	"carbs": 100,
	"fiber": 18,
	"sugar": 14,
	"protein": 58,
	"instructions": "In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic and kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add water and taco seasoning, depending on how spicy you\u2019d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.\r\n\r\nWhile the kale cooks, in a bowl, combine the cr\u00e8me fra\u00eeche and the juice of the remaining lime; season with salt and pepper to taste.\r\n\r\nPlace the tortillas on a clean, dry work surface. Divide half the cheese between the two tortillas, only covering half of each tortilla; top with the cooked kale and remaining cheese. Season with salt and pepper. Fold over the tortilla to complete. Wipe out the pan used to cook the kale. Add 2 teaspoons of olive oil and heat on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. Divide between 2 dishes; immediately season with salt. Set aside in a warm place. Wipe out the pan.\r\n\r\nIn the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate. Season with salt and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.\r\n\r\nPlace the radishes in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Top the cooked quesadillas with the fried eggs and seasoned radishes. Serve with the lime cr\u00e8me fra\u00eeche on the side. Enjoy!",
	"ingredients": [
	"4 tsp olive oil\r",
	"1\/2 Bunch Kale, stems discarded and leaves roughly chopped\r",
	"1 Clove Garlic, minced or pressed\r",
	"1\/4 cup water\r",
	"3\/4 tsp taco seasoning\r",
	"1\/2 lime, juiced\r",
	"3 Ounces White Cheddar Cheese\r",
	"2 large flour tortillas\r",
	"<hr>",
	"1\/2 lime, juiced\r",
	"2 Tablespoons Creme Fraiche\r",
	"<hr>",
	"2 tsp olive oil, plus more for drizzling on radishes\r",
	"1\/4 tsp taco seasoning\r",
	"3 Radishes, halved lengthwise then thinly sliced crosswise\r",
	"2 Eggs"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id479": {
	"id": "id479",
	"name": "Almond latte overnight oats",
	"source": "https:\/\/www.pamperedchef.com\/recipe\/Breakfast%7CBrunch\/American\/Almond+Latte+Overnight+Oats\/1136236",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 362,
	"fat": 11,
	"satfat": 2,
	"carbs": 56,
	"fiber": 10,
	"sugar": 23,
	"protein": 10,
	"instructions": "Place oats, almonds, seeds, brown sugar, and espresso powder in Make & Take Snack Jar; stir to mix. \r\n\r\nCarefully add almond milk and water; stir to blend. \r\n\r\nTop with lid. \r\n\r\nPlace in refrigerator and let stand overnight. ",
	"ingredients": [
	"1\/2 cup old-fashioned or quick oats\r",
	"2 tbsp slivered almonds\r",
	"1 tbsp chia seeds\r",
	"1 tbsp brown sugar\r",
	"1\/2 tsp espresso powder\r",
	"1\/2 cup chocolate almond milk\r",
	"1\/3 cup water"
	],
	"tags": [
	"breakfast"
	]
	},
	"id481": {
	"id": "id481",
	"name": "French toast popcorn seasoning",
	"source": "https:\/\/www.pamperedchef.com\/recipe\/Breakfast%7CBrunch\/American\/Apple+Cheddar+Bacon+Egg+Muffins\/1228358",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients",
	"ingredients": [
	"1 tbsp granulated sugar\r",
	"2 tsp brown sugar\r",
	"1\/2 tsp maple syrup\r",
	"1\/4 tsp cinnamon\r",
	"1 pinch salt"
	],
	"tags": [
	"components"
	]
	},
	"id482": {
	"id": "id482",
	"name": "Baked Tofu Banh Mi Salad",
	"source": "based on: http:\/\/thepigandquill.com\/2013\/09\/29\/baked-tofu-banh-mi-salad\/",
	"preptime": 1800,
	"waittime": 86400,
	"cooktime": 1800,
	"servings": 4,
	"comments": "amounts and technique modified",
	"calories": 2508,
	"fat": 128,
	"satfat": 20,
	"carbs": 200,
	"fiber": 32,
	"sugar": 28,
	"protein": 136,
	"instructions": "Components can all be made ahead of time\r\n\r\nFor tofu: Combine all tofu ingredients in a zip top bag and marinate 4-24 hours (ok, but really, if you\u2019ve only got 30 minutes, that\u2019s fine, too). Preheat oven to 350F. Drain tofu reserving the marinade. Place cubes on a parchment paper lined baking sheet and bake for 30 minutes or until tofu begins to brown in places where it\u2019s exposed. Allow to cool.\r\n\r\nFor dressing: Whisk all ingredients together in a small bowl, adding more marinade, if needed, to create a drizzleable consistency. Store in the fridge until ready to use.\r\n\r\nFor veggies: Combine all ingredients and \u201cmarinate\u201d in the fridge for 12-24 hours.\r\n\r\nTo assemble salad: In a large bowl, layer half (each) of the bread, dressing, veggies, tofu and cilantro. Repeat. Top with sesame seeds. Toss just before serving.",
	"ingredients": [
	"28 oz super firm tofu, cut into 1\/2\u2033 \u2013 1\u2033 pieces\r",
	"1 cup lite soy sauce\r",
	"4 tbsp sesame oil\r",
	"4 tbsp rice wine vinegar\r",
	"1 tbsp sugar\r",
	"1 scallion, finely chopped\r",
	"<hr>\r",
	"1\/2 cup mayo\r",
	"1\/4 cup reserved tofu marinade (plus more if needed)\r",
	"1 tbsp sriracha (or more\/less to taste)\r",
	"<hr>\r",
	"2 carrots, peeled and thinly sliced on an angle\r",
	"2\/3 English cucumber, halved, seeds scraped out and thinly sliced at an angle\r",
	"1 bunch radishes, quartered\r",
	"6 tbsp rice vinegar\r",
	"2 tsp sea salt\r",
	"1\/2 tsp sugar\r",
	"<hr>\r",
	"8 oz French bread, cut into 1\u2033 cubes (needs to be stale, if bread is too fresh, leave cubes on the counter overnight to stale)\r",
	"1\/4 cup fresh cilantro, stems removed\r",
	"2 tbsp black sesame seeds, for sprinkling"
	],
	"tags": [
	"vegetarian",
	"main",
	"salad"
	]
	},
	"id483": {
	"id": "id483",
	"name": "Mexican caprese salad",
	"source": "http:\/\/www.aspicyperspective.com\/mexican-caprese-salad\/2\/",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 854,
	"fat": 62,
	"satfat": 28,
	"carbs": 32,
	"fiber": 12,
	"sugar": 6,
	"protein": 44,
	"instructions": "Cut the tomatoes, avocado, and mozzarella ball into wedges. Place the tomatoes into a bowl and sprinkle with Taco Seasoning. Toss to coat. Then arrange the tomatoes, avocados, and mozzarella on a platter or large plate.\r\n\r\nDrizzle Taco Sauce over the top. Then sprinkle with fresh cilantro over the caprese salad. Salt and pepper if needed.",
	"ingredients": [
	"1 cup grape tomatoes, halved\r",
	"1 avocado, halved and cut into strips or wedges\r",
	"1 large fresh mozzarella ball, halved and sliced into wedges\r",
	"2 teaspoon taco seasoning\r",
	"2 tablespoon Taco Sauce\r",
	"2 tablespoon fresh cilantro, chopped"
	],
	"tags": [
	"mexican",
	"salad",
	"vegetarian"
	]
	},
	"id484": {
	"id": "id484",
	"name": "Chocolate covered strawberry quick oatmeal",
	"source": "https:\/\/www.pamperedchef.com\/recipe\/Breakfast%7CBrunch\/American\/Chocolate-Covered+Strawberry+Quick+Oatmeal\/1139578",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 120,
	"servings": 1,
	"comments": "",
	"calories": 270,
	"fat": 9,
	"satfat": 3,
	"carbs": 44,
	"fiber": 6,
	"sugar": 18,
	"protein": 7,
	"instructions": "Cook the oatmeal as directed (add water and a pinch of salt, microwave for two minutes). Stir in chocolate and fruit.",
	"ingredients": [
	"3\/4 cup water\r",
	"1\/2 cup quick oats\r",
	"2 tbsp semi-sweet chocolate morsels\r",
	"1\/2 cup fresh fruit, chopped"
	],
	"tags": [
	"breakfast"
	]
	},
	"id485": {
	"id": "id485",
	"name": "Golden-crusted Brussels sprouts",
	"source": "Super Natural Cooking by Heidi Swanson",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 4,
	"comments": "",
	"calories": 424,
	"fat": 24,
	"satfat": 4,
	"carbs": 40,
	"fiber": 16,
	"sugar": 12,
	"protein": 28,
	"instructions": "",
	"ingredients": [
	"24 small Brussels sprouts\r",
	"1 tbsp extra-virgin olive oil\r",
	"Salt\r",
	"Black pepper\r",
	"1\/3 cup Parmesan, grated"
	],
	"tags": [
	"sides"
	]
	},
	"id486": {
	"id": "id486",
	"name": "Bacon cheddar chive scones",
	"source": "http:\/\/www.kingarthurflour.com\/recipes\/bacon-cheddar-chive-scones-recipe",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1320,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 425\u00b0F. Lightly grease a baking sheet, or line it with parchment.\r\n\r\nWhisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.\r\n\r\nMix in the cheese, chives, and bacon until evenly distributed.\r\n\r\nAdd \u00be cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.\r\n\r\nPat the dough into a smooth 7\" disk about 3\/4\" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.\r\nBrush the scones with a bit of cream; this will help their crust brown.\r\n\r\nBake the scones for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.\r\n\r\nTips:\r\nWant to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425\u00b0F oven for 35 to 40 minutes, until golden brown.\r\n\r\nMake mini-scones: Divide the dough in half, and roll each half into a 5\" round. Cut each round into 8 wedges. Bake in a preheated 425\u00b0F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.",
	"ingredients": [
	"2 cup All-Purpose Flour (or Pastry Flour Blend)\r",
	"1 teaspoon salt\r",
	"1 tablespoon baking powder\r",
	"2 teaspoon sugar\r",
	"4 tablespoon butter, cold\r",
	"1 cup cheddar cheese, very coarsely grated or diced\r",
	"1\/3 cup fresh chives, snipped\r",
	"1\/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)\r",
	"3\/4 cup heavy cream, or enough to make the dough cohesive\r",
	"2 tablespoon heavy cream"
	],
	"tags": [
	"breakfast"
	]
	},
	"id487": {
	"id": "id487",
	"name": "Sweet and Spicy Tofu with Jasmine Rice and Crispy Shallot",
	"source": "Blue Apron",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 1560,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Remove the honey from the refrigerator to bring to room temperature. \r\n\r\nCook the rice: In a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.\r\n\r\nMix shallot, rice flour, salt, and pepper in a bowl. Toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of shallot sizzles immediately when added to the pan, add the coated shallot in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 2 to 3 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Rinse and wipe out the pan.\r\n\r\nIn the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini and sweet peppers. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat; stir in the green tops of the scallions. Season with salt and pepper to taste. Transfer to a bowl; set aside in a warm place. Wipe out the pan.\r\n\r\nIn the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the tofu; season with salt and pepper. Cook, frequently breaking the tofu apart with a spoon, 3 to 4 minutes, or until browned. Add the garlic, white bottoms of the scallions, honey, soy sauce, the juice of half the lime, 2 tablespoons of water, and as much of the chili pepper as you\u2019d like, depending on how spicy you\u2019d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the tofu is warmed through.\r\n\r\nDish up the rice, top with tofu and vegetables. Garnish with the fried shallot, cilantro and mint. Top with juice of remaining lime wedges.",
	"ingredients": [
	"1\/2 cup white Jasmine rice\r",
	"<hr>\r",
	"1 shallot, peeled and thinly sliced\r",
	"2 tbsp rice flour\r",
	"<hr>\r",
	"4 oz sweet peppers, halved lengthwise, seeds\/ribs removed, thinly sliced crosswise\r",
	"1 zucchini, large diced\r",
	"2 green onions, thinly sliced, whites and greens separated\r",
	"<hr>\r",
	"7 oz tofu\r",
	"2 clove garlic, roughly chopped\r",
	"1 lime, halved\r",
	"2 tsp golden mountain sauce\r",
	"1 Thai chili (or jalapeno), thinly sliced into rounds\r",
	"1 tbsp honey, warmed to room temperature\r",
	"<hr>",
	"1\/2 tbsp fresh cilantro, chopped\r",
	"1\/2 tbsp fresh mint, chopped"
	],
	"tags": [
	"main",
	"vegetarian",
	"asian"
	]
	},
	"id488": {
	"id": "id488",
	"name": "Olive and Pepper Grilled Cheese Sandwiches",
	"source": "Blue Apron",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 600,
	"servings": 2,
	"comments": "",
	"calories": 1180,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Place the tomatoes in a bowl and season with salt and pepper. In another medium bowl, combine the olives and peppers. Drizzle with olive oil and season with salt and pepper to taste.\r\n\r\n2. Place the bread slices on a work surface. Divide half the cheddar cheese between 2 of the bread slices; top with the olive\/pepper filling and remaining cheddar cheese. Season with salt and pepper. Complete the sandwiches with the remaining bread slices.\r\n\r\n3. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 3 to 5 minutes per side, or until the bread is golden brown and the cheese has melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board.\r\n\r\n4. While the sandwiches cook, in a bowl, combine the creme fraiche, vinegar, and as much of the garlic paste as you\u2019d like. Drizzle with olive oil and season with salt and pepper to taste.\r\n\r\n5. Just before serving, place the lettuce in a large bowl. Add enough of the dressing to coat the lettuce (you may have extra dressing). Toss to combine; season with salt and pepper to taste. To the bowl of seasoned tomatoes, add a drizzle of olive oil; season with salt and pepper to taste. Cut the cooked sandwiches in half on an angle. Divide the sandwiches and dressed lettuce between 2 dishes. Top the lettuce with the tomatoes. Enjoy!",
	"ingredients": [
	"4 slices Sourdough Bread\r",
	"4 oz White Cheddar Cheese, shredded\r",
	"2 oz Castelvetrano Olives, pitted and finely chopped\r",
	"2 oz Pickled peppadew peppers, finely chopped\r",
	"<hr>\r",
	"6 oz Cherry Tomatoes, halved\r",
	"1 head Butter Lettuce, washed and dried, torn into bite sized pieces\r",
	"1 clove Garlic, minced\r",
	"1 Tbsp Red Wine Vinegar\r",
	"1\/4 cup Creme Fraiche"
	],
	"tags": [
	"main",
	"vegetarian",
	"sandwich"
	]
	},
	"id489": {
	"id": "id489",
	"name": "Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes",
	"source": "modified from: http:\/\/www.marthastewart.com\/312643\/mediterranean-salad-with-artichokes-penn",
	"preptime": 2100,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 528,
	"fat": 20,
	"satfat": 5,
	"carbs": 71,
	"fiber": 29,
	"sugar": 5,
	"protein": 20,
	"instructions": "In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.\r\n\r\nMake dressing: In a large bowl, whisk together vinegar, oil, mustard, and water; season with salt and pepper.\r\n\r\nAdd pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.",
	"ingredients": [
	"Coarse salt and ground pepper\r",
	"2 oz dry fusili pasta\r",
	"2 sun-dried tomatoes (not oil-packed), thinly sliced lengthwise\r",
	"1\/2 tablespoon red-wine vinegar\r",
	"1\/2 tablespoon olive oil\r",
	"1 teaspoon Dijon mustard\r",
	"1 teaspoon water\r",
	"2 oz romaine lettuce, torn into bite-size pieces\r",
	"1\/2 cup cannellini beans, rinsed and drained\r",
	"1 6.5oz jar marinated artichoke quarters, drained and roughly chopped\r",
	"1 ounce feta, crumbled"
	],
	"tags": [
	"salad",
	"vegetarian"
	]
	},
	"id490": {
	"id": "id490",
	"name": "Tofu katsu onigirazu",
	"source": "modified from: https:\/\/www.lazycatkitchen.com\/onigirazu-sushi-sandwich\/",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 4,
	"comments": "",
	"calories": 2444,
	"fat": 92,
	"satfat": 32,
	"carbs": 352,
	"fiber": 20,
	"sugar": 8,
	"protein": 100,
	"instructions": "Cook rice: \r\n1. However much cooked rice you need, start with half that of dry rice.\r\n2. Rinse rice to remove starchy coating.\r\n3. Mix with ~1.7x water and a heavy pinch of salt.\r\n4. Boil until done, 20ish minutes.\r\n\r\nFor the tofu:\r\n1. Set the oven to 400\u00b0 F and line a baking tray with baking paper. \r\n2. Toast panko breadcrumbs in a small pan until golden (they will gain more colour in the oven). \r\n3. Cut tofu into thin blocks; ideally equal to # of servings, but if the tofu blocks are narrow, twice that. Sprinkle tofu with some soy sauce or you can season the flour with plenty of salt instead. \r\n4. Drag tofu in flour making sure that the entire surface area has been coated. Dip the tofu in the egg and finally drag it in the pre-toasted breadcrumbs. \r\n5. Brush a bit of oil on the baking paper underneath the tofu and bake for about 10 minutes per side, flipping halfway thru.\r\n\r\nTo assemble:\r\n\r\n1. Cut a square of cling film slightly larger than your nori sheet. Place it on the table, place the nori sheet on top with the shiny side down and rotated 45\u00b0 in relation to the cling film.\r\n2. Wet your hands (keep a small bowl of water handy to wet your hands) and grab a handful of rice. Place it in the middle of the sheet and using your hands form it into a compacted square (about 9 cm \/ 3.5 \u201d by 9 cm \/ 3.5 \u201c). Try to make that layer as even and compacted as possible. Season well with salt. (Ideally, use an onigirazu mold.)\r\n3. Top with tofu, mayo, then veggies, and finally a second layer of rice.\r\n4. Fold the nori corners over the stack, using the cling film to help keep it together without tearing, until you get a small packet.\r\n5. Finally gather all the cling film over the stack and tie on the top. Put something moderately heavy (like a breadboard) on the onigirazu and set it aside to let the seaweed soften a little. Cut in half with a sharp knife.",
	"ingredients": [
	"14 oz firm tofu, pressed\r",
	"soy sauce\r",
	"1 egg, lightly beaten\r",
	"1 cup panko breadcrumbs\r",
	"all purpose flour\r",
	"canola oil\r",
	"<hr>\r",
	"4 nori sheets\r",
	"4 cup cooked sushi rice\r",
	"1 avocado, sliced\r",
	"1 oz baby spinach\r",
	"mayonnaise\r",
	"Sriracha"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id491": {
	"id": "id491",
	"name": "Super veggie onigirazu",
	"source": "http:\/\/hapanom.com\/super-veggie-onigirazu\/",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 338,
	"fat": 12,
	"satfat": 2,
	"carbs": 53,
	"fiber": 9,
	"sugar": 10,
	"protein": 8,
	"instructions": "1. Place a square piece of plastic wrap on your work surface and then place the sheet of nori (shiny side down) with a corner pointing up, on top of the plastic wrap.\r\n\r\n2. Form a thin layer of rice into the shape of a square in the center of the nori sheet, with the flat sides facing up\/down and side-to-side (see video). It helps to wet your fingers when your shaping the rice.\r\n\r\n3. Spread the mayo and mustard on top of the rice and sprinkle with salt and pepper. Then pile on the veggies. Spoon some more rice on top of the veggies and form into another square. Tightly, but gently fold up the corners of the nori so that it completely covers the rice. Then fold up two corners of the plastic wrap to cover the nori and hold it in place. Place a piece of julienned carrot perpendicular to the way the ingredients run on top so that you know which direction to slice the onigirazu. Then fold up the last two sides of plastic wrap and set aside for at least 5 minutes and up to overnight.\r\n\r\n4. When ready to serve, slice the onigirazu along the length of the carrot you placed on the outside, remove the plastic wrap and enjoy.",
	"ingredients": [
	"1 sheet of nori\r",
	"3\/4 cup cooked sushi rice\r",
	"mayonnaise, to taste\r",
	"Dijon mustard, to taste\r",
	"1 egg, hard cooked\r",
	"2 small leaves of romaine lettuce\r",
	"1\/2 small carrot, peeled and julienned\r",
	"1\/8 English cucumber, thinly sliced\r",
	"1\/8 cup red onion, thinly sliced and halved\r",
	"1\/4 large avocado, sliced\r",
	"1\/8 small red cabbage, thinly sliced\r",
	"1 slice large tomato\r",
	"Kosher salt and freshly ground black pepper, to taste"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id492": {
	"id": "id492",
	"name": "Hummus vegetable sandwich",
	"source": "http:\/\/www.marthastewart.com\/326601\/hummus-vegetable-sandwich",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.\r\n\r\nWrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.",
	"ingredients": [
	"2 slices whole-wheat bread\r",
	"1\/4 cup hummus\r",
	"1 tablespoon olive tapenade\r",
	"1\/4 cucumber, thinly sliced\r",
	"1 carrot, coarsely grated"
	],
	"tags": [
	"sandwich",
	"vegetarian",
	"main"
	]
	},
	"id493": {
	"id": "id493",
	"name": "Oregano halloumi with orzo salad",
	"source": "https:\/\/www.bbcgoodfood.com\/recipes\/oregano-halloumi-orzo-salad",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 480,
	"servings": 4,
	"comments": "",
	"calories": 2352,
	"fat": 160,
	"satfat": 56,
	"carbs": 112,
	"fiber": 16,
	"sugar": 16,
	"protein": 112,
	"instructions": "Bring a large pan of salted water to the boil and cook the orzo following pack instructions. Meanwhile, mix the oregano in a small bowl with the oil and brush some over the halloumi. Heat a large, non-stick frying pan and cook the halloumi for a few mins each side until golden and soft.\r\n\r\nDrain the cooked orzo and mix with the tomatoes, olives and pesto. Season to taste. Spoon onto a serving plate and top with the halloumi.",
	"ingredients": [
	"12 oz dried orzo\r",
	"1 tsp dried oregano\r",
	"3 tbsp olive oil\r",
	"9 oz halloumi, sliced\r",
	"7 oz cherry tomatoes, halved\r",
	"1\/4 cup pitted black olives, chopped\r",
	"5 oz pesto"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id494": {
	"id": "id494",
	"name": "Aged Eggnog",
	"source": "http:\/\/altonbrown.com\/eggnog-recipe\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 24,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Separate the eggs and store the whites for another purpose.\r\n\r\nBeat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid \"ribbon.\"\r\n\r\nCombine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.\r\nMove to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)\r\n\r\nMakes ~3L\/24cups for the full recipe. 18-20 \"servings\" fit a growler well.",
	"ingredients": [
	"12 large eggs\r",
	"1 pound sugar\r",
	"1 pint half-n-half\r",
	"1 pint whole milk\r",
	"1 pint heavy cream\r",
	"1 cup Jamaican rum\r",
	"1 cup cognac\r",
	"1 cup bourbon\r",
	"1 teaspoon freshly grated nutmeg (plus more for serving)\r",
	"1\/4 teaspoon kosher salt"
	],
	"tags": [
	"drink"
	]
	},
	"id495": {
	"id": "id495",
	"name": "Cucumber, Avocado, and Miso Spinach Rice Bowl",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2700,
	"servings": 2,
	"comments": "",
	"calories": 1200,
	"fat": 64,
	"satfat": 10,
	"carbs": 194,
	"fiber": 24,
	"sugar": 30,
	"protein": 36,
	"instructions": "Cook sushi rice according to package directions, then add half the mirin and the black garlic.\r\n\r\nMix cucumber, half the mirin, half the vinegar, salt and pepper, and sambal oelek to taste. Marinate for at least ten minutes, stirring occasionally.\r\n\r\nMix avocado with half the vinegar, salt, and pepper. Marinate while the rest of the meal cooks.\r\n\r\nIn a medium bowl, whisk together the miso paste, sesame oil, and 1 teaspoon of warm water. In a large pan, saute spinach in olive oil over medium-high heat, 1-2min until wilted. Transfer to a strainer and squeeze out excess water, then add to the bowl of miso dressing. If needed, season with salt and pepper to taste. Wipe out the pan.\r\n\r\nPrepare the tempura batter. In the same pan, heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, working in batches, thoroughly coat the pepper in the batter (letting any excess drip off) and carefully add to the pan. Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt. \r\n\r\nDivide the cooked rice between 2 bowls. Top with the marinated cucumber (including any marinating liquid), miso spinach, pepper tempura, seasoned avocado, and peeled eggs. Garnish with the furikake.",
	"ingredients": [
	"1\/2 cup dry sushi rice\r",
	"2 clove black garlic, minced\r",
	"2 eggs, soft-boiled\r",
	"1 avocado, medium diced\r",
	"1\/3 english cucumber, halved and thinly sliced\r",
	"3 tbsp mirin, divided\r",
	"1 tbsp rice vinegar, divided\r",
	"2 tsp sambal oelek\r",
	"4 oz spinach\r",
	"2 tsp sweet white miso paste\r",
	"1 tbsp sesame oil\r",
	"1 poblano pepper (or cubanelle), cut into large strips or rings\r",
	"1\/4 cup tempura mix\r",
	"1 tsp furikake"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id496": {
	"id": "id496",
	"name": "Spicy poblano pepper and cheese tortas",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2100,
	"servings": 2,
	"comments": "",
	"calories": 1600,
	"fat": 76,
	"satfat": 26,
	"carbs": 156,
	"fiber": 26,
	"sugar": 26,
	"protein": 56,
	"instructions": "Mash avocado with half the lime juice, a drizzle of olive oil, and salt and pepper. Set aside.\r\n\r\nCaramelize the onions; when softened, add poblano and cook 3-4 minutes on medium-high heat until lightly-browned and softened. Season to taste.\r\n\r\nMix the carrot and radish in a bowl. Add the lime zest and other half of the lime juice, plus 2 tsp of olive oil, and salt and pepper to taste. Marinate at least 10 minutes.\r\n\r\nDivide half the Monterey Jack cheese between the roll bottoms; top with the onion\/poblano, goathorn peppers, and remaining Monterey Jack cheese. Season with salt and pepper. Spread mashed avocado on the roll tops, then assemble sandwiches.\r\n\r\nHeat a drizzle of oil in a pan over medium heat. Add the tortas and press, 2-3 minutes per side until cheese has melted. Transfer to a cutting board and cut in half on an angle. Serve with carrot\/radish slaw on the side.",
	"ingredients": [
	"2 Sandwich Rolls, halved\r",
	"4 oz Monterey Jack Cheese, grated\r",
	"1 Avocado\r",
	"1 Lime, divided\r",
	"1 Poblano Pepper, seeded and thinly sliced crosswise\r",
	"1 Vidalia Onion, thinly sliced and divided\r",
	"2 oz Pickled Goathorn Peppers, roughly chopped\r",
	"<hr>\r",
	"1 large carrot, shredded\r",
	"3 Radishes, halved and thinly sliced"
	],
	"tags": [
	"vegetarian",
	"main",
	"sandwich"
	]
	},
	"id497": {
	"id": "id497",
	"name": "Chirashi-Style Rice Bowls",
	"source": "https:\/\/www.blueapron.com\/recipes\/chirashi-style-rice-bowls-with-tempura-mushrooms-spicy-pickled-carrots",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 2,
	"comments": "Make sure the batter is watery",
	"calories": 1340,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 450\u00b0. Place diced avocado in a bowl with vinegar and salt.\r\n\r\nIn a small pot, combine the rice, a big pinch of salt, and 1\u2006\u00bd cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.\r\n\r\nWhile the rice cooks, place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to a large bowl. Set aside in a warm place.\r\n\r\nWhile the broccoli roasts, in a medium pan (nonstick, if you have one), combine the carrots, sugar, remaining vinegar, a big pinch of salt, and \u00bc cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 30 seconds to 1 minute, or until the sugar has dissolved. Turn off the heat. Stir in as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Transfer to a bowl. Set aside to cool, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.\r\n\r\nWhile the carrots cool, in a large bowl, combine the tempura mix and \u00bc cup of cold water; whisk until smooth. Season with salt and pepper. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the mushrooms in the batter (letting any excess drip off) and carefully add to the pan. Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt.\r\n\r\nTo the bowl of roasted broccoli, add the mirin and soy sauce. Toss to thoroughly coat; season with salt and pepper to taste. Divide the cooked rice and dressed broccoli between 2 bowls. Top with the pickled carrots (reserving the pickling liquid), seasoned avocado, and tempura mushrooms. Drizzle with the reserved pickling liquid. Garnish the rice with the furikake.",
	"ingredients": [
	"3\/4 cup Sushi Rice\r",
	"6 oz Shiitake Mushrooms, stems removed\r",
	"1 Avocado, medium diced\r",
	"1\/2 lb Broccoli, cut into bite-size florets\r",
	"1\/2 tbsp rice vinegar\r",
	"<hr>\r",
	"2 Rainbow Carrots, thinly sliced at an angle\r",
	"1 1\/2 Tbsp Rice Vinegar\r",
	"1 1\/2 Tbsp Sugar\r",
	"1 Tbsp Gochujang\r",
	"<hr>\r",
	"1 Tbsp Mirin\r",
	"1 Tbsp Soy Sauce\r",
	"1 tsp Furikake\r",
	"1\/4 cup Tempura Mix"
	],
	"tags": [
	"main",
	"vegetarian"
	]
	},
	"id498": {
	"id": "id498",
	"name": "Sweet & Savory Korean Rice Cakes",
	"source": "https:\/\/www.blueapron.com\/recipes\/sweet-savory-korean-rice-cakes-with-plum-yu-choy-garlic-chives",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 1580,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Soft cook the eggs. (Bring \u00bd\" water to boil, add eggs, turn down to medium, cover, cook for 6\u00bd minutes. Immediately remove and cool in ice bath.)\r\n\r\nWhile the eggs cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the yu choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the endive; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl; season with salt and pepper to taste.\r\n\r\nIn the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger, seasoned plum, and as much of the jalape\u00f1o as you\u2019d like, depending on how spicy you\u2019d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add \u00be cup of water; season with salt and pepper. Cook, stirring occasionally and gently smashing the plum with a spoon, 8 to 9 minutes, or until the plum has broken down. Add the black bean sauce and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Season with salt and pepper to taste.\r\n\r\nOnce the sauce has cooked for about 10 minutes, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Reserving \u00bd cup of the rice cake cooking water, drain thoroughly. Transfer to the pan of sauce; add the cooked vegetables, cr\u00e8me fra\u00eeche, butter, half the garlic chives, and half the reserved rice cake cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated and thoroughly combined. (If the sauce seems dry, gradually add the remaining rice cake cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.\r\n\r\nTransfer the peeled eggs to a cutting board and halve lengthwise; season with salt and pepper. Divide the finished rice cakes between 2 dishes. Top with the seasoned eggs. Garnish with the peanuts and remaining garlic chives. ",
	"ingredients": [
	"1\/2 lb Korean Rice Cakes\r",
	"2 Cage-Free Farm Eggs\r",
	"4 oz Shiitake Mushrooms, stems removed, thinly sliced\r",
	"1 bunch Yu Choy, base removed, roughly chopped\r",
	"1 Jalape\u00f1o Pepper, remove seeds, thinly slice\r",
	"1 Plum, medium diced and seasoned with salt\r",
	"1 White Endive, base removed, thinly sliced\r",
	"1\/2 bunch Garlic Chives\r",
	"3 Tbsps Roasted Peanuts\r",
	"2 Tbsps Black Bean Sauce\r",
	"2 Tbsps Butter\r",
	"2 Tbsps Cr\u00e8me Fra\u00eeche\r",
	"1 1-Inch Piece Ginger, finely chopped"
	],
	"tags": [
	"main",
	"vegetarian"
	]
	},
	"id499": {
	"id": "id499",
	"name": "Roasted Brussels sprouts and freekeh salad",
	"source": "Blue Apron",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1320,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 450\u00b0F, and line a sheet pan with aluminum foil. \r\n\r\nHeat a small pot of salted water on high. When boiling, add freekeh and garlic, cover, cook for ~15 minutes until water is cooked off.\r\n\r\nPut the brussels sprouts and carrots in a large mixing bowl, and toss with olive oil, salt, and pepper. Arrange in an even layer on the sheet pan. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. (Keep the bowl to mix the rest of the meal.)\r\n\r\nIn a small bowl, mix the yogurt, garlic, lemon zest, and 1\/4 of the lemon juice. Drizzle with olive oil, season with salt and pepper, then mix.\r\n\r\nWhen the freekeh and vegetables are both done, add to the bowl. Add pepper, chopped almonds, dates, mint, feta, red pepper, and remaining 3\/4 of the lemon juice. Drizzle with olive oil, season with salt and pepper. Mix.\r\n\r\nServe with lemon yogurt on top or on the side.",
	"ingredients": [
	"3\/4 lb Brussels sprouts, trimmed and halved lengthwise\r",
	"2 medium carrots, halved lengthwise and cut crosswise in 1-in pieces\r",
	"<hr>\r",
	"1 2\/3 cup water\r",
	"1 clove garlic, pressed\r",
	"2\/3 cup cracked freekeh\r",
	"<hr>\r",
	"1 lemon, zested, juice divided\r",
	"1 clove garlic, pressed\r",
	"1\/2 cup plain greek yogurt\r",
	"<hr>",
	"2 tbsp almonds, roasted and roughly chopped\r",
	"2 dried medjool dates, roughly chopped\r",
	"1 tbsp fresh mint\r",
	"2 tbsp pickled Peruvian peppers (tiny red drop shape)\r",
	"1\/4 tsp crushed red pepper flakes\r",
	"1 3\/4 oz feta cheese, crumbled"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id500": {
	"id": "id500",
	"name": "Salsa Scramble",
	"source": "https:\/\/www.bbcgoodfood.com\/recipes\/mexican-egg-roll",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 600,
	"servings": 1,
	"comments": "",
	"calories": 243,
	"fat": 19,
	"satfat": 4,
	"carbs": 5,
	"fiber": 2,
	"sugar": 2,
	"protein": 13,
	"instructions": "Scramble the eggs, then add salsa and cilantro.",
	"ingredients": [
	"2 large eggs\r",
	"1\/4 cup fresh salsa\r",
	"2 tbsp fresh cilantro, chopped\r",
	"2 tsp olive oil"
	],
	"tags": [
	"vegetarian",
	"breakfast",
	"quick",
	"make_ahead"
	]
	},
	"id501": {
	"id": "id501",
	"name": "Cheesy mushroom omelette",
	"source": "https:\/\/www.bbcgoodfood.com\/recipes\/1744\/cheesy-mushroom-omelette",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 600,
	"servings": 1,
	"comments": "",
	"calories": 332,
	"fat": 26,
	"satfat": 10,
	"carbs": 4,
	"fiber": 1,
	"sugar": 2,
	"protein": 21,
	"instructions": "Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.\r\n\r\nPlace the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.\r\n\r\nSpoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve.",
	"ingredients": [
	"1\/2 tbsp olive oil\r",
	"3 cremini mushrooms (3 \u2248 2oz), sliced\r",
	"1 oz cheddar cheese, grated\r",
	"1 tbsp fresh parsley, chopped\r",
	"2 eggs, beaten"
	],
	"tags": [
	"vegetarian",
	"breakfast"
	]
	},
	"id502": {
	"id": "id502",
	"name": "Black Forest Bircher (overnight oats)",
	"source": "https:\/\/www.bbcgoodfood.com\/recipes\/black-forest-bircher",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 536,
	"fat": 46,
	"satfat": 10,
	"carbs": 222,
	"fiber": 10,
	"sugar": 56,
	"protein": 22,
	"instructions": "Combine the pears, oats, cocoa powder, yogurt, milk and honey in a bowl. Divide between two bowls (or containers if you\u2019re taking it to work).\r\n\r\nTop each serving with some cherries, 1 tbsp yogurt and a little extra honey, if you like. Top with chocolate chips. Eat straight away or chill in the fridge for up to 2 days.",
	"ingredients": [
	"1 small pear, grated\r",
	"1\/4 cup rolled oats\r",
	"1\/2 tbsp unsweetened cocoa powder\r",
	"1\/4 cup Greek yogurt\r",
	"2 tbsp milk\r",
	"1\/2 tbsp honey, plus extra to serve (optional)\r",
	"<hr>\r",
	"1\/2 cup cherries, halved and pitted\r",
	"2 tbsp Greek yogurt\r",
	"1 oz semisweet chocolate chips"
	],
	"tags": [
	"vegetarian",
	"breakfast",
	"quick",
	"make_ahead"
	]
	},
	"id506": {
	"id": "id506",
	"name": "Almond muffin in a minute",
	"source": "https:\/\/www.atkins.com\/recipes\/almond-muffin-in-a-minute\/629",
	"preptime": 180,
	"waittime": 0,
	"cooktime": 60,
	"servings": 1,
	"comments": "",
	"calories": 327,
	"fat": 23,
	"satfat": 3,
	"carbs": 23,
	"fiber": 11,
	"sugar": 5,
	"protein": 12,
	"instructions": "Place all dry ingredients in a coffee mug. Stir to combine.\r\n\r\nAdd the vanilla, egg, and oil. Stir until thoroughly combined.\r\n\r\nMicrowave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat.",
	"ingredients": [
	"1\/4 cup almond meal\/flour\r",
	"1 tsp granulated sugar\r",
	"1\/4 tsp baking powder\r",
	"1 dash salt\r",
	"1\/2 tsp vanilla extract\r",
	"1 large egg\r",
	"1 tsp olive oil"
	],
	"tags": [
	"breakfast",
	"quick"
	]
	},
	"id509": {
	"id": "id509",
	"name": "Pesto Cavatelli w\/ Mushrooms and Spicy Breadcrumbs",
	"source": "https:\/\/www.blueapron.com\/recipes\/creamy-pesto-cavatelli-with-mushrooms-spicy-breadcrumbs",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 2,
	"comments": "",
	"calories": 1740,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat a medium pot of salted water to boiling on high.\r\n\r\nIn a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown. Turn off the heat and add the red pepper flakes, salt, and pepper. Transfer to a plate. Wipe out the pan. \r\n\r\nWhile the breadcrumbs toast, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving \u00bd cup of the pasta cooking water, drain thoroughly and return to the pot. \r\n\r\nWhile the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sliced zucchini and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned. Turn off the heat and season with salt and pepper to taste. \r\n\r\nTo the pot of cooked pasta, add the cooked vegetables, mascarpone cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat. Stir in the pesto and chopped peppers until thoroughly combined. Season with salt and pepper to taste. Serve the finished pasta garnished with the spicy breadcrumbs.",
	"ingredients": [
	"6 oz cavatelli pasta\r",
	"2 clove garlic, finely chopped\r",
	"4 oz cremini Mushrooms, thinly sliced\r",
	"1\/3 cup Basil & Cashew Pesto\r",
	"1\/4 tsp Crushed Red Pepper Flakes\r",
	"1\/4 cup Panko\r",
	"1 Tbsp mascarpone cheese\r",
	"1 oz Roasted Piquillo Peppers, diced\r",
	"1 Zucchini, halved and thinly sliced"
	],
	"tags": [
	"vegetarian",
	"pasta",
	"main"
	]
	},
	"id510": {
	"id": "id510",
	"name": "Black bean mini burgers",
	"source": "The Just Bento Cookbook by Itoh",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 480,
	"servings": 6,
	"comments": "",
	"calories": 702,
	"fat": 18,
	"satfat": 0,
	"carbs": 120,
	"fiber": 30,
	"sugar": 18,
	"protein": 30,
	"instructions": "Mix all the ingredient, except the oil,very well with your hands to a paste-like consistency and form into mini-burgers, pressing each one together firmly. Pan-fry in oil over low heat, turning gently so they don't fall apart. Pack some salsa as a dip.",
	"ingredients": [
	"1 15oz can black beans, drained and chopped up finely in food processor\r",
	"1\/3 cup bread crumbs\r",
	"1 medium onion, finely chopped and sauteed until translucent\r",
	"2 tbsp cilantro, finely chopped\r",
	"1\/2 tsp ground cumin\r",
	"1\/2 tsp ground allspice\r",
	"1\/8 cup tempura mix\r",
	"<hr>\r",
	"1 tbsp vegetable oil\r",
	"salsa, for dipping"
	],
	"tags": [
	"vegetarian",
	"bento"
	]
	},
	"id511": {
	"id": "id511",
	"name": "Mini hamburger bento (Select a mini burger recipe too)",
	"source": "The Just Bento Cookbook by Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 348,
	"fat": 7,
	"satfat": 3,
	"carbs": 62,
	"fiber": 2,
	"sugar": 3,
	"protein": 9,
	"instructions": "1. Make or reheat mini burgers, pack into bento box to cool.\r\n2. For carrots: cut out decorative flowers with a small bento cutter. Boil in salted water for 5 minutes or until the carrot slices are tender. Let cool before adding to the bento box.\r\n3. For cheese (optional): cut out decorative flowers from sliced cheese. Alternatively, cut into small cubes.\r\n4. For red onion salad: sprinkle the onion with a pinch of salt and massage the salt well into the onion with your hands. Squeeze the onion to expel as much moisture as possible. In a bowl, mix the onion, parsley, vinegar, and sugar. Season with pepper to taste. Pack into a cupcake liner or bento divider cup.\r\n5. For snow peas: Blanch in boiling water for a few minutes until crisp-tender. Drain and cool rapidly under running water. Drain well before adding to bento box.\r\n6. For rice: Pack rice into the bento box and sprinkle with the sesame salt.",
	"ingredients": [
	"1 serving mini burger recipe\r",
	"1 2-inch length of carrot, sliced into 1\/4 inch rounds\r",
	"1\/2 oz cheese\r",
	"<hr>\r",
	"1\/2 medium red onion, very thinly sliced\r",
	"salt\r",
	"1\/4 cup parsley, loosely packed, finely chopped\r",
	"black pepper\r",
	"1 tsp rice vinegar\r",
	"1 pinch sugar\r",
	"<hr>\r",
	"1\/4 cup snow peas\r",
	"<hr>\r",
	"1 cup cooked short-grain white rice\r",
	"sesame salt, for sprinkling"
	],
	"tags": [
	"bento",
	"main"
	]
	},
	"id512": {
	"id": "id512",
	"name": "Fresh salmon mini burgers",
	"source": "The Just Bento Cookbook by Itoh",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 480,
	"servings": 6,
	"comments": "",
	"calories": 192,
	"fat": 11,
	"satfat": 4,
	"carbs": 4,
	"fiber": 0,
	"sugar": 1,
	"protein": 18,
	"instructions": "Mix all ingredients except butter and oil very well with your hands until everything sticks together. Form into mini burger patties. Fry on both sides in a mixture of butter and vegetable oil over medium heat until just cooked through.",
	"ingredients": [
	"1 lb salmon filet, boneless\/skinless, chopped up in food processor\r",
	"1\/3 cup dried bread crumbs\r",
	"2 tbsp whole milk\r",
	"3 tbsp green onion, finely chopped\r",
	"1 egg\r",
	"2 tbsp fresh dill, chopped\r",
	"2 tbsp cream cheese\r",
	"<hr>\r",
	"1 tbsp butter\r",
	"1 tbsp vegetable oil"
	],
	"tags": [
	"bento",
	"main",
	"untried"
	]
	},
	"id513": {
	"id": "id513",
	"name": "Avocado, olive tapenade, and chedder toast",
	"source": "Healthyish by Hunt",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 387,
	"fat": 29,
	"satfat": 8,
	"carbs": 22,
	"fiber": 6,
	"sugar": 1,
	"protein": 11,
	"instructions": "Spread toast with tapenade. Top with cheddar and avocado, pressing down to secure the avocado slices. Drizzle with the oil and sprinkle with flaky sea salt and red pepper flakes.",
	"ingredients": [
	"1 slice bread, toasted\r",
	"1 tbsp olive tapenade\r",
	"1 slice cheddar cheese\r",
	"1\/2 avocado, sliced\r",
	"1 tsp olive oil\r",
	"Flaky sea salt, for serving\r",
	"Crushed red pepper, for serving"
	],
	"tags": [
	"breakfast",
	"vegetarian",
	"quick"
	]
	},
	"id514": {
	"id": "id514",
	"name": "Cozy bean and egg skillet for two",
	"source": "Healthyish by Hunt",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 420,
	"servings": 2,
	"comments": "",
	"calories": 714,
	"fat": 28,
	"satfat": 4,
	"carbs": 92,
	"fiber": 22,
	"sugar": 2,
	"protein": 36,
	"instructions": "Heat the oil in a small skillet over medium-high heat. Add the garlic and thyme and cook until the garlic is fragrant, about 45 seconds. Stir in the beans, water, and pepper (if the beans are unsalted, add a little salt, too). Turn the heat up to high and cook, stirring here and there and smashing the beans with your spatula, until the beans are saucy and the liquid is creamy, 2 to 4 minutes.\r\n\r\nUsing your spatula, make wells in the beans, one for each egg. Crack the eggs into the wells one at a time, then cover and cook until the whites are set but the yolks still jiggle when you shake the pan a bit, 1 to 2 minutes.\r\n\r\nTaste, garnish with thyme leaves and season with a little more salt and pepper. Eat right away with toasted and oiled bread, if you want.",
	"ingredients": [
	"1 tbsp olive oil\r",
	"1 clove garlic, pressed\r",
	"1 tsp fresh thyme, plus more for garnish\r",
	"1\/2 can canned cannellini beans, rinsed\r",
	"1\/2 cup water\r",
	"1\/4 tsp Kosher salt\r",
	"1\/4 tsp Freshly ground black pepper\r",
	"2 eggs\r",
	"2 slices toast"
	],
	"tags": [
	"breakfast",
	"vegetarian"
	]
	},
	"id516": {
	"id": "id516",
	"name": "Whipped eggs on toast",
	"source": "http:\/\/www.geniuskitchen.com\/recipe\/whipped-eggs-on-toast-114693",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 600,
	"servings": 1,
	"comments": "",
	"calories": 436,
	"fat": 28,
	"satfat": 6,
	"carbs": 28,
	"fiber": 2,
	"sugar": 4,
	"protein": 16,
	"instructions": "Lightly toast bread. Preheat oven to 325F.\r\n\r\nCarefully separate eggs, keeping yolks whole.\r\n\r\nAdd a pinch of salt to the whites, then beat into soft peaks. Spoon into puffy mounds on center of toasts; shape a hollow in the top and slip a yolk into each.\r\n\r\nBake for 4-5 minutes, spoon 1 tablespoon of dressing over yolks, then bake 4-5 minutes more, or until whites are beginning to turn golden and yolks set to your liking.\r\n\r\nSprinkle with the chives and serve.",
	"ingredients": [
	"2 eggs\r",
	"2 slices bread\r",
	"1 tablespoon dijon mustard\r",
	"1 tablespoon mayonnaise\r",
	"1\/2 tablespoon fresh chives, finely chopped"
	],
	"tags": [
	"breakfast",
	"eggs"
	]
	},
	"id517": {
	"id": "id517",
	"name": "Peach & Pickled Pepper Grilled Cheese",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 2,
	"comments": "Pairs with crisp & minerally ros\u00e9",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Assemble sandwiches with bread, cheese, peach, and peppers. Season with salt and pepper. Melt butter over medium heat, and cook sandwiches 2-4 minutes per side until golden brown. When finished, rub with garlic clove and season if desired.\r\n\r\nWhile the sandwiches cook, whisk together the mustard, mayo, vinegar, olive oil, and a pinch of salt and pepper. Toss the lettuce, radish, and goat cheese with the dressing. Serve.",
	"ingredients": [
	"4 slices sandwich bread\r",
	"1\/2 oz sweet piquante peppers, roughly chopped\r",
	"1 peach, pitted and thinly sliced\r",
	"2 oz fontina cheese, thinly sliced\r",
	"2 oz white cheddar cheese, thinly sliced\r",
	"1 tbsp butter\r",
	"1 clove garlic\r",
	"<hr>\r",
	"3 cup salad greens, washed and torn\r",
	"3 oz radishes, halved and thinly sliced\r",
	"1\/2 tbsp dijon mustard\r",
	"1\/2 tbsp mayonnaise\r",
	"1 tsp olive oil\r",
	"1 tbsp apple cider vinegar\r",
	"salt and pepper\r",
	"1 oz goat cheese"
	],
	"tags": [
	"vegetarian",
	"main",
	"sandwich"
	]
	},
	"id518": {
	"id": "id518",
	"name": "Black bean and zucchini enchiladas",
	"source": "Blue Apron",
	"preptime": 2100,
	"waittime": 0,
	"cooktime": 600,
	"servings": 2,
	"comments": "Reduced rice and bean amounts",
	"calories": 1379,
	"fat": 45,
	"satfat": 19,
	"carbs": 170,
	"fiber": 17,
	"sugar": 14,
	"protein": 51,
	"instructions": "Preheat the oven to 450\u00b0F. In a small pot, combine the rice, a big pinch of salt, the spice blend, and water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.\r\n\r\nWhile the rice continues to cook, in a large pan (nonstick, if you have one), heat olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Wipe out the pan.\r\n\r\nIn the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the sour cream or crema and season with salt and pepper to taste.\r\n\r\nSpread a thin layer of sauce into the bottom of a baking dish. Place the tortillas on a work surface. Divide the filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in an even layer, seam side down. Evenly top with the remaining sauce and grated cheese. Season with salt and pepper.\r\n\r\nBake the enchiladas 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Garnish the baked enchiladas with the sliced green tops of the scallions. Enjoy! \r\n",
	"ingredients": [
	"1\/4 cup dried White Jasmine Rice\r",
	"1\/2 serving [Mexican spice blend](https:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id519)",
	"1\/2 cup water\r",
	"<hr>\r",
	"2 tsp olive oil\r",
	"1 Zucchini, medium diced\r",
	"1\/2 15-Ounce Can Black Beans, drained and rinsed\r",
	"1 Tbsp White Wine Vinegar\r",
	"2 Scallions, thinly slice, white and green parts separated\r",
	"2 Tbsp Tomato Paste\r",
	"2 Tbsp Ancho Chile Paste\r",
	"1\/2 cup water\r",
	"1\/4 cup Sour Cream Or Mexican Crema\r",
	"<hr>\r",
	"4 small flour tortillas\r",
	"2 oz White Cheddar Cheese, grated"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id519": {
	"id": "id519",
	"name": "Mexican spice blend",
	"source": "Blue Apron",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 5,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients",
	"ingredients": [
	"1 tbsp Ancho chile powder\r",
	"1 tbsp Smoked paprika\r",
	"1 tbsp garlic powder\r",
	"1 tbsp ground cumin\r",
	"1 tbsp dried Mexican oregano"
	],
	"tags": [
	"components"
	]
	},
	"id520": {
	"id": "id520",
	"name": "Banh Mi Sandwiches with Roasted Broccoli",
	"source": "Blue Apron",
	"preptime": 600,
	"waittime": 1800,
	"cooktime": 0,
	"servings": 2,
	"comments": "Pair with a zesty, tropical white wine",
	"calories": 1540,
	"fat": 82,
	"satfat": 8,
	"carbs": 174,
	"fiber": 16,
	"sugar": 36,
	"protein": 36,
	"instructions": "Place an oven rack in the center of the oven, then preheat to 450\u00b0F. Line a sheet pan with aluminum foil. Place broccoli on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, transfer the roasted broccoli to a bowl. Reserving the sheet pan, remove and discard the foil.\r\n\r\nTo make the spicy mayonnaise, in a bowl, combine the mayonnaise and as much of the sambal oelek as you\u2019d like, depending on how spicy you\u2019d like the dish to be. Season with salt and pepper to taste. In a medium bowl, combine the sliced radishes, grated carrots, sugar, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.\r\n\r\nWhile the vegetables marinate, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the quartered mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and season with salt and pepper to taste.\r\n\r\nPlace the halved baguettes cut side up on the sheet pan used to roast the broccoli. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned. Carefully transfer to a work surface.\r\n\r\nWhile the baguettes toast, reserving the liquid, drain the marinated vegetables. Set aside. Add the reserved marinating liquid and sesame seeds to the bowl of roasted broccoli; stir to coat. Season with salt and pepper to taste.\r\n\r\nBuild the sandwiches using the toasted baguettes, spicy mayonnaise, cooked mushrooms, and marinated vegetables. Serve the sandwiches with the dressed broccoli. Enjoy!",
	"ingredients": [
	"1\/2 lb Broccoli, cut into small florets\r",
	"1\/2 lb Cremini Mushrooms, quartered\r",
	"1 1-Inch Piece Ginger, peeled and finely chopped\r",
	"<hr>\r",
	"1\/4 cup Mayonnaise\r",
	"1 Tbsp Sambal Oelek\r",
	"<hr>\r",
	"3 oz Radishes, thinly sliced into half-moons\r",
	"6 oz Carrots, grated\r",
	"1 Tbsp Sugar\r",
	"2 Tbsp Rice Vinegar\r",
	"<hr>\r",
	"2 Small Baguettes, halved\r",
	"1\/2 tsp Black sesame seeds\r",
	"1\/2 tsp White Sesame Seeds\r",
	"Olive oil\r",
	"Salt\r",
	"Black pepper"
	],
	"tags": [
	"vegetarian",
	"main",
	"sandwiches"
	]
	},
	"id521": {
	"id": "id521",
	"name": "Roasted Sweet Potato Quesadillas",
	"source": "Blue Apron",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 450\u00b0F. Prepare a baking sheet with foil. Place sweet potato slices in a single layer, then drizzle with olive oil, salt, pepper, and mexican spice. Roast 18-20 minutes, until brown and tender.\r\n\r\nIn a small pot, combine shallot, sugar, \u00be of the lime juice, \u00bc cup of water, and salt and pepper. Heat to boiling on high; once boiling, cook 1-2 minutes, stirring occasionally, until the sugar has dissolved. Set aside to cool for at least 10 minutes.\r\n\r\nPrepare the avocado: slice it, then place in a bowl. Squeeze remaining \u00bc of lime juice over it, season with salt and pepper, and lightly toss. Set aside to season.\r\n\r\nWhen the sweet potato is done roasting, prepare the quesadillas. Top one half of each tortilla with half the cheddar, the sweet potatoes, the piquante peppers, and the jalape\u00f1o, finishing with the remaining cheddar. Fold in half.\r\n\r\nIn a large pan, heat 2 tsp of oil on medium. Cook the quesadillas 2-3 minutes per side, until lightly browned and the cheese is melted.\r\n\r\nTo prepare the salad, put the salad greens in a salad bowl, and top with the pickled shallots and half the pickling liquid. (The rest is unused.) Drizzle with olive oil, salt, and pepper, and toss to combine. Top with avocado when serving.\r\n\r\nGarnish quesadillas and salad with cotija.",
	"ingredients": [
	"1 sweet potato, sliced into \u00bc\" rounds\r",
	"1\/2 tbsp mexican spice\r",
	"<hr>\r",
	"3 cup salad greens\r",
	"1 avocado, sliced\r",
	"1 shallot, thinly sliced\r",
	"1 tbsp sugar\r",
	"1 lime, divided and juiced\r",
	"<hr>\r",
	"4 oz white cheddar cheese, grated\r",
	"1 jalape\u00f1o (preferably pickled), roughly chopped\r",
	"1\/4 cotija cheese, grated\r",
	"2 oz sweet piquante peppers, rough chopped\r",
	"4 flour tortillas"
	],
	"tags": [
	"quesadilla",
	"vegetarian",
	"main"
	]
	},
	"id522": {
	"id": "id522",
	"name": "Vadouvan curry spice blend",
	"source": "https:\/\/www.epicurious.com\/recipes\/food\/views\/vadouvan-indian-spice-blend-243607",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 350\u00b0F with rack in middle.\r\n\r\nPulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.\r\n\r\nHeat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then saut\u00e9 onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes\r\n\r\nGrind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, and stir until combined.\r\n\r\nTransfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1\/4 hours.",
	"ingredients": [
	"2 pound onions, cut into 1-inch pieces\r",
	"1 pound shallots, halved\r",
	"12 garlic cloves, peeled\r",
	"1\/4 cup vegetable oil\r",
	"1 teaspoon fenugreek seeds\r",
	"1 tablespoon thinly sliced fresh curry leaves (optional)\r",
	"1 tablespoon ground cumin\r",
	"1 teaspoon ground cardamom\r",
	"1 teaspoon brown mustard seeds\r",
	"3\/4 teaspoon turmeric\r",
	"1\/2 teaspoon grated nutmeg\r",
	"1\/2 teaspoon hot red-pepper flakes\r",
	"1\/4 teaspoon ground cloves\r",
	"1 tablespoon salt\r",
	"1 teaspoon black pepper"
	],
	"tags": [
	"components"
	]
	},
	"id523": {
	"id": "id523",
	"name": "Ni\u00e7oise-Style Salad with Fingerling Potatoes, Summer Squash, & Fried Eggs",
	"source": "Blue Apron",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "",
	"ingredients": [
	"2 Cage-Free Farm Eggs\r",
	"6 oz Baby Broccoli\r",
	"4 oz Mini Sweet Peppers\r",
	"2 oz Baby Greens\r",
	"\u00bd lb Fingerling Potatoes\r",
	"3 Tbsps Roasted Almonds\r",
	"2 Tbsps Cr\u00e8me Fra\u00eeche\r",
	"1 oz Ni\u00e7oise Olives\r",
	"1 oz Piave Cheese\r",
	"1 Tbsp Sherry Vinegar\r",
	"1 Summer Squash"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id524": {
	"id": "id524",
	"name": "Mulled cranberry apple cider",
	"source": "https:\/\/www.thekitchn.com\/recipe-mulled-cranberry-apple-cider-recipes-from-the-kitchn-180627",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Strain and serve warm.\r\n\r\nNotes on juices and sweeteners: \r\n\u2022 I prefer to use an unsweetened cranberry juice blend and unsweetened apple cider\/juice and to sweeten the drink with honey (or not at all). Whether you sweeten it will depend on personal preference and the juices you use. If using sweetener, start with a couple tablespoons and increase as desired. \r\n\u2022 If using pure unsweetened cranberry juice (instead of a juice blend), reduce the amount to 2 cups and increase the apple cider\/juice to 6 cups.",
	"ingredients": [
	"4 cup cranberry juice blend or cranberry cocktail\r",
	"4 cup apple cider or apple juice\r",
	"1 orange, peeled and cut peel in large strips\r",
	"1-inch piece of ginger, peeled and sliced\r",
	"2 (3-inch) cinnamon sticks\r",
	"4 whole allspice berries\r",
	"4 whole cloves\r",
	"Honey or brown sugar"
	],
	"tags": [
	"drinks"
	]
	},
	"id525": {
	"id": "id525",
	"name": "Creamy chipotle salad dressing",
	"source": "http:\/\/www.nutritiouseats.com\/chicken-taco-salad-with-creamy-chipotle-dressing\/",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "",
	"ingredients": [
	"1\/2 cup Greek yogurt (or creme fraiche) \r",
	"2 tablespoon lime juice\r",
	"2 teaspoon chipotle in adobo\r",
	"1\/2 teaspoon Mexican seasoning\r",
	"1\/4 teaspoon salt\r",
	"1 tablespoon olive oil\r",
	"1\/4 cup cilantro"
	],
	"tags": [
	"components"
	]
	},
	"id526": {
	"id": "id526",
	"name": "Baked macaroni and cheese",
	"source": "https:\/\/altonbrown.com\/baked-macaroni-and-cheese-recipe\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 3648,
	"fat": 216,
	"satfat": 132,
	"carbs": 282,
	"fiber": 12,
	"sugar": 54,
	"protein": 156,
	"instructions": "Heat the oven to 350 degrees F.\r\n\r\nPlace dry pasta in a 4-quart pot and barely cover with cold water. Bring just to a boil over high heat, stirring occasionally, then test for doneness. You\u2019re looking for al dente, that is the noodles should put up some resistance to the tooth but not so much that it gums up in your back teeth. Drain pasta in a colander but do not rinse.\r\n\r\nMeanwhile, melt the butter in a 3-quart saucier or saucepan over medium heat. Whisk in the flour and cook until the mixture is pale blond, stirring occasionally, about 3 minutes. Whisk in the mustard, paprika and onion and cook another minute. Whisk in the milk and cook over medium-high heat, whisking often for 7 to 8 minutes, or until slightly thickened. Remove from the heat.\r\n\r\nLightly beat the egg in a small bowl then drizzle in about half a cup of the milk mixture, whisking constantly. Then, whisk the egg mixture into to the milk mixture. (This common maneuver called \u201ctempering\u201d prevents curdling of the egg by slowly increasing their temperature. Skip this and you\u2019ll be making scrambled eggs.) Stir in the cheese, 1 teaspoon salt and the pepper. Fold in the macaroni then move to a 4-quart casserole or souffl\u00e9 dish.\r\n\r\nSprinkle with the remaining cheese, then toss the breadcrumbs with the melted butter and distribute evenly over the top. Bake for 30 minutes, cool for 5 minutes, then serve to a grateful world.",
	"ingredients": [
	"8 ounce elbow macaroni\r",
	"3 tablespoon unsalted butter\r",
	"3 tablespoon all-purpose flour\r",
	"1 tablespoon ground mustard\r",
	"1 teaspoon smoked paprika\r",
	"1\/2 cup onion, diced small\r",
	"3 cup whole milk\r",
	"1 large egg\r",
	"9 ounce sharp cheddar cheese, grated\r",
	"1 teaspoon kosher salt\r",
	"1\/2 teaspoon black pepper, freshly ground\r",
	"<hr>\r",
	"3 ounce sharp cheddar cheese, grated\r",
	"3 tablespoon unsalted butter, melted\r",
	"1 cup panko breadcrumbs"
	],
	"tags": [
	"vegetarian",
	"main",
	"pasta"
	]
	},
	"id527": {
	"id": "id527",
	"name": "Cavatelli and kale with fried rosemary and walnuts",
	"source": "Blue Apron",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 900,
	"servings": 2,
	"comments": "",
	"calories": 1662,
	"fat": 100,
	"satfat": 36,
	"carbs": 162,
	"fiber": 18,
	"sugar": 12,
	"protein": 44,
	"instructions": "Heat a medium pot of salted water to boiling on high.\r\n\r\nFry the rosemary & walnuts: \r\nIn a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a rosemary leaf sizzles immediately when added to the pan, add the rosemary and walnuts. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the walnuts are golden brown. Leaving any oil in the pan, transfer the fried rosemary and walnuts to a paper towel-lined plate. Immediately season with salt and pepper.\r\n\r\nAdd the pasta to the pot of boiling water; cook according to package instructions or until al dente (still slightly firm to the bite). Reserving 1\/2 cup of the pasta cooking water, drain thoroughly.\r\n\r\nCook the kale:\r\nAdd 2 teaspoons of olive oil, the shallot, and the garlic to the pan; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the kale and as much of the red pepper flakes as you\u2019d like, depending on how spicy you\u2019d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted. Add the vinegar (be careful, as the liquid may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the heavy cream and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.\r\n\r\nAdd the cooked pasta, butter, and half the reserved pasta cooking water to the pan of cooked kale. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Drizzle with olive oil. Top with the fried rosemary and walnuts. Garnish with the cheese. Enjoy!",
	"ingredients": [
	"1 bunch Rosemary, stems removed\r",
	"1\/4 cup Walnuts, roughly chopped\r",
	"<hr>",
	"6 oz dried cavatelli pasta\r",
	"2 tsp olive oil\r",
	"1 Shallot, peeled and thinly sliced\r",
	"2 clove Garlic, peeled and roughly chopped\r",
	"1 bunch Kale, washed, stems removed, roughly chopped\r",
	"1\/4 tsp Crushed Red Pepper Flakes\r",
	"2 Tbsp White wine vinegar\r",
	"1\/4 cup Heavy Cream\r",
	"<hr>",
	"2 Tbsp Butter\r",
	"1\/2 cup reserved pasta cooking water\r",
	"2 Tbsp Parmesan, grated"
	],
	"tags": [
	"vegetarian",
	"main",
	"pasta"
	]
	},
	"id528": {
	"id": "id528",
	"name": "Falafel with Spicy Feta Sauce and Vegetable Salad",
	"source": "http:\/\/www.foodthinkers.com\/falafel-with-spicy-feta-sauce\/",
	"preptime": 1800,
	"waittime": 30000,
	"cooktime": 900,
	"servings": 4,
	"comments": "",
	"calories": 2350,
	"fat": 141,
	"satfat": 50,
	"carbs": 184,
	"fiber": 47,
	"sugar": 48,
	"protein": 95,
	"instructions": "Rinse chickpeas and place in a large bowl. Cover with enough cold water to allow chickpeas to triple in volume. Cover and let stand at room temperature overnight.\r\n\r\nThe next day, rinse chickpeas and let drain thoroughly in a strainer while preparing remaining ingredients.\r\n\r\nCombine all falafel ingredients in the bowl of a food processor. Process until finely ground, about 30 seconds, stopping to scrape down the sides of the bowl as necessary.\r\n\r\nTransfer mixture to a medium bowl and cover. Refrigerate for 20 minutes before forming falafel. Prepare sauce while mixture is resting.\r\n\r\nScoop two heaping tablespoons per falafel and gently form into a slightly flattened ball. Place falafel on the airfry basket, being careful not to press down.\r\n\r\nSelect AIRFRY\/450\u00b0F\/SUPER CONVECTION\/15 minutes and press START to preheat oven.\r\nCook in rack position 4 until lightly browned and cooked through, about 15 minutes.\r\n\r\n--------\r\n\r\nMeanwhile, combine feta, garlic, oregano and pepper flakes in the bowl of a food processor. Process until feta is broken down and smooth, about 30 seconds. Scrape down the sides of the bowl.\r\n\r\nWith the machine running, add the olive oil through the feed tube and process until incorporated. Combine water and lemon juice in a small bowl. With the machine running, add the lemon juice mixture through the feed tube and process until a sauce forms. Set aside.\r\n\r\n-------\r\n\r\nIn a large bowl, whisk together olive oil and red wine vinegar. Season to taste with salt and black pepper. Add red onion, tomatoes, cucumber, and olives to bowl. Toss to combine.\r\n\r\nServe falafel immediately with salad, topping both with spicy feta sauce and serving remainder on the side of the plate.",
	"ingredients": [
	"8 oz dried chickpeas\r",
	"1\/2 oz fresh parsley\r",
	"1\/2 oz fresh cilantro\r",
	"6 green onions, sliced\r",
	"3 clove garlic, sliced\r",
	"1 tbsp kosher salt\r",
	"1 1\/2 tsp ground cumin\r",
	"3\/4 tsp ground coriander\r",
	"1\/4 tsp cayenne pepper\r",
	"<hr>\r",
	"8 oz feta cheese (block form)\r",
	"1 clove garlic, chopped\r",
	"1\/2 teaspoon dried oregano\r",
	"1\/2 teaspoon red pepper flakes\r",
	"1\/4 cup olive oil\r",
	"2 tablespoon water\r",
	"1 teaspoon lemon juice\r",
	"<hr>\r",
	"1\/2 cup red onion, thinly sliced\r",
	"1 cup cherry tomatoes, halved\r",
	"1 cup English cucumber, thinly sliced into half-moons\r",
	"2 oz kalamata olives, pitted and roughly chopped\r",
	"2 tbsp olive oil\r",
	"1 tbsp red wine vinegar"
	],
	"tags": [
	"vegetarian",
	"main",
	"beans"
	]
	},
	"id529": {
	"id": "id529",
	"name": "Spicy salmon onigirazu",
	"source": "https:\/\/makemysushi.com\/Recipes\/spicy-canned-tuna-onigirazu-sushi-sandwich",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a small bowl, microwave vinegar, sugar, and salt on high for 20-30 seconds. Stir until salt and sugar have dissolved. While rice is still warm, add vinegar and stir for a minute or two to combine.\r\n\r\nIn a medium bowl, stir together mayo, chili sauce, and sesame oil until combined. Season with salt to taste. Break up salmon into small pieces and add to sauce. Mix well.\r\n\r\nTo assemble, place a piece of plastic wrap on a cutting board. Place nori sheet on top, shiny side down.\r\n\r\nStart by wetting your hands and taking half the rice and shaping into a dense square-shaped patty. Place in the middle of the nori, then layer lettuce, radish, salmon, lettuce, and finally top with remaining rice.\r\n\r\nBring one corner of the nori to the center of the filling, then bring up the opposite corner. Be firm so that the nori closes well around the filling, but don't be so rough that the nori breaks. Repeat with remaining corners until they all meet in the center.\r\n\r\nWrap plastic wrap tightly around onigirazu. Refrigerate for a few minutes to soften the nori. Wet a sharp knife and cut onigirazu in half. Unwrap and enjoy.",
	"ingredients": [
	"1 cup cooked sushi rice\r",
	"1 tbsp rice vinegar\r",
	"2 tsp sugar\r",
	"1\/2 tsp salt\r",
	"<hr>\r",
	"1 tbsp mayonnaise\r",
	"1 tsp chili sauce, such as Sriracha, sambal olek, etc\r",
	"1 tsp toasted sesame oil\r",
	"<hr>\r",
	"1 can salmon, drained\r",
	"lettuce\r",
	"2 radishes, thinly sliced\r",
	"1 sheet nori"
	],
	"tags": [
	"main",
	"seafood",
	"untried"
	]
	},
	"id530": {
	"id": "id530",
	"name": "Malted hot cocoa",
	"source": "King Arthur Flour",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients by sifting or whisking together in a large bowl until evenly incorporated. Store at room temperature in an airtight container.\r\n\r\nEach serving is 1\/4 cup mix in 1 cup hot milk.",
	"ingredients": [
	"42 oz superfine or granulated sugar\r",
	"12 oz malted milk powder\r",
	"12 oz cocoa powder\r",
	"2 tbsp espresso powder\r",
	"2 tbsp vanilla powder\r",
	"1 1\/2 tsp salt"
	],
	"tags": [
	"drinks"
	]
	},
	"id531": {
	"id": "id531",
	"name": "Miso-ginger dressing",
	"source": "https:\/\/cooking.nytimes.com\/recipes\/1012694-miso-ginger-dressing",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 0,
	"servings": 10,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.",
	"ingredients": [
	"1\/4 cup peanut oil\r",
	"1\/4 cup rice vinegar\r",
	"3 tablespoon mild or sweet miso, like yellow or white\r",
	"1 tablespoon dark sesame oil\r",
	"2 medium carrots, roughly chopped\r",
	"1 inch long piece fresh ginger, cut into coins\r",
	"Salt\r",
	"Black pepper"
	],
	"tags": [
	"dressing"
	]
	},
	"id532": {
	"id": "id532",
	"name": "Pizza dough",
	"source": "King Arthur Flour",
	"preptime": 1500,
	"waittime": 7200,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you're using it).\r\n\r\n2. Add the flour and Pizza Dough Flavor, starting with 5 1\/2 cups flour and adding more as necessary to make a soft, smooth dough.\r\n\r\n3. Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes.\r\n\r\n4. Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule.\r\n\r\n5. Gently deflate the dough, and divide it into four pieces. Use a rolling pin to roll each piece, on a lightly greased surface, into a circle to fit a 12\" pizza pan. Let the dough rest several times to relax it and make it more cooperative. If you prefer a more artisan look to your crust, with scattered random air pockets throughout, hand-stretch the dough to size. Again, letting it rest periodically makes the job easier.\r\n\r\n6. Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment.\r\n\r\n7. Preheat your oven to 450\u00b0F. While it's heating, get out your toppings, which you've prepared ahead. \r\n\r\n8. Brush each crust with a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface, and let your guests add their favorite toppings. Sprinkle the top with grated cheese.\r\nBake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.\r\n\r\n9. Immediately transfer pizzas to a cooling rack, so their bottoms don't get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.\r\n\r\nYield: 4 12\" pizzas, 6 to 8 servings each.\r\nTo freeze: After dividing dough in step 5, wrap ball of dough in plastic wrap and freeze. Allow to defrost in refrigerator and then set out at room temperature for about 30 minutes before shaping crust.",
	"ingredients": [
	"2 cup lukewarm water\r",
	"1 tablespoon sugar\r",
	"1 tablespoon active dry yeast or instant yeast; or 1 packet active dry yeast\r",
	"1 tablespoon salt\r",
	"2 tablespoon olive oil, optional\r",
	"1 1\/2 cup semolina\r",
	"4 to 4 1\/2 cups Italian-style flour\r",
	"1 teaspoon baking soda\r",
	"2 tablespoon Pizza Dough Flavor, optional\r",
	"2 tablespoon dough improver, optional"
	],
	"tags": [
	"pizza"
	]
	},
	"id533": {
	"id": "id533",
	"name": "Spicy black bean quesadillas with roasted carrot and avocado salad",
	"source": "Blue Apron",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Place an oven rack in the center of the oven, the preheat to 450F. Line a sheet pan with aluminum foil. Place carrots on the prepared sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes or until lightly browned and tender when pierced with a fork. Remove from the oven.\r\n\r\n2. Place avocado in a medium bowl and top with juice from 1 lime half. Drizzle with olive oil and season with salt and pepper to taste. In a separate bowl, combine the sour cream and the juice of the remaining lime half. Drizzle with olive oil and season with salt and pepper to taste.\r\n\r\n3. In a large pan, nonstick if you have one, heat a drizzle of olive oil on medium-high until hot. Add the onion, season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes or until browned and softened. Transfer to a plate. Wipe out the pan.\r\n\r\n4. While the onion cooks, in a small pot, heat a drizzle of olive oil on medium high until hot. Add the garlic, white bottoms of the green onions, and the chile paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans and water; season with salt and pper. Cook, stirring occasionally, 4 to 5 minutes or until thickened. Turn off the heat.\r\n\r\n5. Place the tortillas on a work surface. Sprinkle the Monterey jack cheese on to one side of each tortilla. Top with the cooked onion and beans. Fold each tortilla in half. In the same large pan, heat a drizzle of olive oil on meidum until hot. Working in batches, add the quesadillas; cook 2 to 3 minutes per side, or until browned and the cheese has melted. Transfer to a cutting board; cut in half. Transfer to a serving dish. Garnish with half of the green tops of the green onions.\r\n\r\n6. While the quesadillas cook, stir the roasted carrots, radishes, peppers, remaining green tops of green onions, and a drizzle of olive oil into the bowl of avocado. Season with salt and pepper to taste. Transfer to a serving dish. Garnish with the Cotija cheese. Serve with the cooked quesadillas and seasoned sour cream. Enjoy!",
	"ingredients": [
	"2 carrots, halved lengthwise and cut crosswise into 1 inch pieces\r",
	"1 avocado, medium diced\r",
	"3 radishes, halved and thinly sliced\r",
	"1 oz Peppadew peppers, roughly chopped\r",
	"2 Tbsp Cotija cheese, grated or crumbled\r",
	"1 lime, divided\r",
	"<hr>",
	"1\/4 cup sour cream\r",
	"<hr>",
	"1 medium yellow onion, thinly sliced\r",
	"2 clove garlic, roughly chopped\r",
	"2 green onions, thinly sliced, white and green parts separated\r",
	"1 tsp chipotle chile paste\r",
	"1 can black beans, drained and rinsed\r",
	"1\/4 cup water\r",
	"4 small flour tortillas\r",
	"2 oz Monterey jack cheese, grated"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id534": {
	"id": "id534",
	"name": "Leftover BonChon Salad",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients, toss with dressing.",
	"ingredients": [
	"2 pieces leftover BonChon chicken, chopped\r",
	"1 cup salad greens\r",
	"1 cup cabbage\r",
	"1\/4 cup grape tomatoes, halved\r",
	"1\/4 cup leftover BonChon radish\r",
	"1 serving [Miso-Ginger Dressing](https:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id531)"
	],
	"tags": [
	"salad"
	]
	},
	"id535": {
	"id": "id535",
	"name": "Vadouvan-spiced vegetable fritters with salad",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Heat a large pot of boiling water on high. In a bowl, combine the yogurt, lemon zest, the juice of 1\/2 the lemon and a drizzle of olive oil; season with salt and pepper to taste.\r\n\r\n2. Add the cauliflower and potato to the pot of boiling water and cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and put in large bowl of the food processor. Process until smooth. Transfer back to pot. Season with salt and pepper to taste. Alternatively, return cooked vegetables to pot and mash with a fork until smooth.\r\n\r\n3. While the vegetables cook, i a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a cutting board and finely chop. Wipe out the pan.\r\n\r\n4. Add the chopped spinach, bread crumbs, tempura, and egg to the pot of mashed vegetables. Stir thoroughly to combine; season with salt and pepper. Using your hands, form the mixture into 8 equal-sized patties. Transfer to a plate.\r\n\r\n5. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a fritter sizzles immediately when added to the pan, add the fritters; cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.\r\n\r\n6. While the fritters cook, to make the dressing, squeeze the juice of the remaining lemon half into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper. Just before serving, in a large bowl, combine the lettuce, radishes, beets, and cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine. Divide the cooked fritters and salad between 2 dishes. Serve with the lemon yogurt on the side. Enjoy!",
	"ingredients": [
	"1\/4 cup plain Greek yogurt\r",
	"1 lemon, zested and halved for juicing later\r",
	"1\/2 head cauliflower, cut into bite-sized florets\r",
	"1 Yukon gold potato, peeled and large diced\r",
	"3 clove garlic, peeled and finely chopped\r",
	"3 oz baby spinach\r",
	"1 Tbsp Vadouvan curry powder\r",
	"1\/4 cup bread crumbs\r",
	"1\/4 cup tempura\r",
	"1 Egg\r",
	"<hr>\r",
	"2 oz lettuce, torn\r",
	"3 oz radishes, thinly sliced into rounds\r",
	"2 1\/2 oz pickled beets, drained on paper towel lined cutting board and cut into matchsticks\r",
	"2 Tbsp feta cheese, crumbled\r",
	"Olive oil\r",
	"Salt\r",
	"Black pepper"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id536": {
	"id": "id536",
	"name": "Vanilla Cupcakes",
	"source": "https:\/\/www.kingarthurflour.com\/recipes\/ultra-vanilla-cupcakes-with-easy-vanilla-frosting-recipe",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 12,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 375\u00b0F. Grease a standard muffin pan, or line with greased cupcake papers.\r\n\r\nTo make the cupcakes: Combine the dry ingredients, then mix in the butter until crumbly.\r\n\r\nWhisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry in two additions.\r\n\r\nScoop about 1\/3 cup batter into each muffin cup.\r\n\r\nBake the cupcakes for 16 to 18 minutes, until they're lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean.\r\n\r\nRemove the cupcakes from the oven; after 5 minutes turn them out of the pan onto a rack to cool.\r\n\r\nTo make the frosting: Beat together the butter, shortening, and salt.\r\n\r\nAdd the sugar, vanilla, and \u00bc cup milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread.\r\n\r\nUse a cupcake corer or small spoon to scoop some of the center out of each cupcake. Fill and ice with the frosting. Yields 12 cupcakes.",
	"ingredients": [
	"1 1\/2 cup unbleached cake flour\r",
	"1 cup granulated sugar\r",
	"1 1\/2 tsp baking powder\r",
	"1\/4 tps salt\r",
	"6 tbsp unsalted butter, softened\r",
	"2 large eggs\r",
	"1\/2 cup milk\r",
	"2 teaspoon vanilla extract\r",
	"<hr>\r",
	"6 tbsp unsalted butter, softened\r",
	"1\/3 cup vegetable shortening\r",
	"1\/8 tsp salt\r",
	"4 cup confectioners' sugar\r",
	"2 tsp vanilla extract\r",
	"1\/4 cup milk"
	],
	"tags": [
	"dessert"
	]
	},
	"id537": {
	"id": "id537",
	"name": "Chocolate Cupcakes",
	"source": "https:\/\/www.kingarthurflour.com\/recipes\/chocolate-cake-recipe and https:\/\/www.kingarthurflour.com\/recipes\/super-simple-chocolate-frosting-recipe",
	"preptime": 2400,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 18,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 350\u00b0F. Lightly grease and flour your choice of pans: one 9\" x 13\" pan, two 9\" round pans, or three 8\" round pans.\r\n\r\nSift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.\r\n\r\nAdd the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.\r\n\r\nIn a large measuring cup, combine the vanilla with the milk and coffee(or water), and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.\r\n\r\nAdd the eggs one at a time, beating well at medium-high speed between additions.\r\n\r\nScrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin.\r\n\r\nTransfer the batter to the prepared pan(s) of your choice. Smooth out the tops of the layers with an offset spatula.\r\n\r\nBake for 34 minutes for a 9\" x 13\" pan, 28 to 30 minutes for 9\" layers, and 24 to 26 minutes for 8\" layers. (Try 16-18 minutes for cupcakes?)\r\n\r\nThe cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean.\r\n\r\n------\r\n\r\nSift or sieve the cocoa, 1 1\/2 cups confectioners' sugar and espresso powder, if you're using it, into a bowl.\r\n\r\nBring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.\r\n\r\nPlace the butter, salt, and 2 cups sifted or sieved confectioners' sugar in a large mixing bowl. Beat until the mixture is smooth and fluffy. Beat in the vanilla.\r\n\r\nWith the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.",
	"ingredients": [
	"2 1\/4 cup unbleached all-purpose flour\r",
	"1 1\/2 teaspoon baking powder\r",
	"1\/2 teaspoon baking soda\r",
	"1\/2 teaspoon salt\r",
	"3\/4 cup unsweetened cocoa (natural or Dutch-process cocoa)\r",
	"1 3\/4 cup granulated sugar\r",
	"8 tbsp unsalted butter, at room temperature\r",
	"1\/3 cup vegetable oil\r",
	"2 teaspoon vanilla extract\r",
	"1 cup milk\r",
	"1\/2 cup coffee or water\r",
	"4 large eggs\r",
	"<hr>\r",
	"1 3\/4 cup unsweetened baking cocoa\r",
	"1 1\/2 cup confectioners' sugar\r",
	"1 teaspoon espresso powder, optional, for enhanced chocolate flavor\r",
	"1 cup heavy cream\r",
	"1 cup unsalted butter, very soft\r",
	"1\/8 teaspoon salt\r",
	"2 cup confectioners' sugar, sifted\r",
	"2 teaspoon vanilla extract"
	],
	"tags": [
	"dessert"
	]
	},
	"id538": {
	"id": "id538",
	"name": "Pickled Beet & Hard-Boiled Egg Sandwiches with Smoky Mayonnaise",
	"source": "Blue Apron",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 2,
	"comments": "",
	"calories": 1520,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 475\u00b0F. Heat a small pot of water to boiling on high. Once boiling, add the eggs and cook for exactly 10 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice; season with salt and pepper. Wipe out the pot.\r\n\r\nWhile the eggs cook, prep remaining ingredients. For the beet: On a paper towel-lined cutting board, peel and thinly slice. In a bowl, combine the mayonnaise, capers, paprika, and as much of the garlic as you'd like. Season with salt and pepper to taste.\r\n\r\nPlace the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.\r\n\r\nWhile the carrots roast, in the same pot, combine the beet, vinegar, shallot, and water. Season with salt and pepper. Heat to boiling on high. Once boiling, cover and cook, stirring occasionally, 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Season with salt and pepper to taste.\r\n\r\nWhile the carrots continue to roast, place the rolls on a clean, dry work surface. Spread a layer of the smoky mayonnaise onto the cut sides of the rolls. Reserving the pickling liquid, drain the pickled beet. Divide the beet, sliced eggs, cheese, and as much of the dill as you'd like between the roll bottoms. Season with salt and pepper. Complete the sandwiches with the roll tops. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Place a heavy-bottomed pot (or pan) on top of the sandwiches; press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board and cut in half on an angle.\r\n\r\nWhile the sandwiches cook, to make the dressing, place the reserved pickling liquid in a bowl; slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste. In a large bowl, combine the baby greens and roasted carrots; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine. Season with salt and pepper to taste. Divide the cooked sandwiches and salad between 2 dishes. Enjoy!",
	"ingredients": [
	"2 Eggs\r",
	"<hr>\r",
	"2 Tbsp Mayonnaise\r",
	"1 1\/2 Tbsp Capers, roughly chopped\r",
	"1 clove Garlic, pressed\r",
	"1\/8 tsp Smoked Paprika\r",
	"<hr>\r",
	"2 Carrots, quartered lengthwise and cut crosswise into 2-inch pieces\r",
	"1 Red Beet, see instructions for prep\r",
	"1\/4 cup Red Wine Vinegar\r",
	"1 Shallot, peeled and thinly sliced\r",
	"3\/4 cup water\r",
	"<hr>\r",
	"2 Ciabatta Rolls, halved\r",
	"1 tbsp Dill, roughly chopped\r",
	"1\/4 cup Crumbled Feta Cheese\r",
	"2 oz Baby arugula"
	],
	"tags": [
	"vegetarian",
	"main",
	"sandwich"
	]
	},
	"id539": {
	"id": "id539",
	"name": "Butternut Squash & Fontina Calzones with Apple & Arugula Salad",
	"source": "Blue Apron",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 3300,
	"servings": 4,
	"comments": "",
	"calories": 3200,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Prepare the ingredients:\r\nRemove the dough from the refrigerator. Preheat the oven to 475\u00b0F. Wash and dry the fresh produce. Cut off and discard the squash ends; using a knife, peel, then separate the neck and bulb. Halve the bulb; scoop out and discard the pulp and seeds, then medium dice the squash. Toss apple matchsticks with the juice of 1 lemon wedge.\r\n\r\n2. Make the filling: \r\nIn a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and tender. Add the kale, spice blend and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add \u2153 of the tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste.\r\n\r\n3. Assemble the calzones:\r\nSprinkle half the flour onto a work surface. Divide the dough into 4 equal-sized portions; using your hands, gently stretch into \u00bc-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling (you may have extra) between the rounds; top with the Fontina cheese and half the Parmesan cheese. Season with salt and pepper. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal.\r\n\r\n4. Bake the calzones:\r\nSprinkle the remaining flour onto a large sheet pan. Carefully transfer the calzones to the prepared sheet pan; lightly drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until browned on top. Remove from the oven and let stand for 2 minutes. Transfer to a serving dish.\r\n\r\n5. Make the tomato sauce:\r\nWhile the calzones bake, wipe out the pan used to make the filling. Add 2 teaspoons of olive oil and heat on medium until hot. Add the remaining garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the remaining tomatoes and \u00bc cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a serving dish.\r\n\r\n6. Make the salad & serve your dish:\r\nWhile the calzones continue to bake, to make the dressing, in a bowl, combine the remaining Parmesan cheese and the juice of the remaining lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a bowl, combine the arugula and apple. Add enough of the dressing to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked calzones and tomato sauce. Enjoy!",
	"ingredients": [
	"1 1\/2 lb Plain Pizza Dough\r",
	"1 15-Ounce Can Crushed Tomatoes\r",
	"3 oz Fontina Cheese, shredded or medium diced\r",
	"4 clove Garlic, minced\r",
	"3 oz Arugula\r",
	"1 Honeycrisp Apple, cored and cut into matchsticks\r",
	"1 bunch Lacinato Kale, stems removed, roughly chop leaves\r",
	"1 Butternut Squash, medium diced, see instructions\r",
	"1 Lemon, quartered\r",
	"2 Tbsps Semolina Flour\r",
	"1\/2 cup Grated Parmesan Cheese\r",
	"1 tsp Calzone Spice Blend (Italian Seasoning & Ground Nutmeg)"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id540": {
	"id": "id540",
	"name": "Mushroom Barley Soup",
	"source": "https:\/\/twitter.com\/arh279\/status\/1199061800295305223",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 3600,
	"servings": 15,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. Clean barley and put to boil in a large pot of salted water. (If using pearled, boil for 30min; if using hulled, boil for ~1hr.)\r\n2. Soak porcini mushrooms in a bowl of very hot water, just enough to cover them.\r\n3. Saute the onion with some salt. When they're translucent (~5min), add the garlic, cremini mushrooms, and more salt, and cook until the mushroom's water is boiled out (~12min).\r\n4. Remove now-rehydrated mushrooms from the water (reserving the water!) and rough chop. Add to the onion\/mushroom mixture, along with a tsp of truffle oil. Cook for 5min.\r\n5. When barley is done (do not drain!), add the onion\/mushroom mixture, the potatoes, the reserved mushroom water, some more truffle oil, and a heavy pinch of salt. Cook for ~15min, until potatoes are tender.\r\n6. Serve with dollop of sour cream and a few drops of truffle oil.",
	"ingredients": [
	"2 cup barley (preferably pearled)\r",
	"1 large onion, diced\r",
	"4 clove garlic, rough chopped\r",
	"2 large potatoes, medium diced\r",
	"2 lb cremini mushrooms, diced\r",
	"4 oz dried porcini mushrooms\r",
	"truffle oil\r",
	"sour cream (for serving)"
	],
	"tags": [
	"vegetarian",
	"soup",
	"main",
	"untried"
	]
	},
	"id541": {
	"id": "id541",
	"name": "Egg, cucumber, and smoked gouda spread sandwiches",
	"source": "Blue Apron",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 540,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place an oven rack in the center of the oven, then preheat to 450\u00b0F. Fill a small pot 3\/4 of the way up with water; cover and heat to boiling on high. Place cucumber slices in a bowl. Add the sugar and the vinegar; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. \r\n\r\nWhile the cucumbers marinate, carefully add the eggs to the pot of boiling water. Cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board. Thinly slice, then season with salt and pepper. \r\n\r\nMeanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil. Toast 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.\r\n\r\nMeanwhile, in a bowl, combine the mayonnaise, grated cheese, the spice blend, and as much of the chopped pepper as you\u2019d like, depending on how spicy you\u2019d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.\r\n\r\nAssemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), and sliced eggs. Carefully halve the sandwiches on an angle. To make the dressing, in a large bowl, combine the mustard and remaining vinegar; season with salt and pepper. Slowly whisk in olive oil. Add lettuce and persimmon. Toss to coat. Serve the sandwiches with the salad on the side. Enjoy!",
	"ingredients": [
	"2 Persian cucumbers, thinly sliced on an angle\r",
	"1 Tbsp sugar\r",
	"1\/2 Tbsp apple cider vinegar\r",
	"<hr>",
	"2 eggs\r",
	"2 small baguettes or rolls, cut in half and some inner bread removed\r",
	"<hr>",
	"2 oz smoked Gouda cheese, grated\r",
	"2 Tbsp mayonnaise\r",
	"1\/2 Tbsp Southern Spice Blend\r",
	"1 oz pickled jalapenos, chopped\r",
	"<hr>",
	"1 Tbsp Dijon mustard\r",
	"1\/2 Tbsp apple cider vinegar\r",
	"1 Tbsp olive oil\r",
	"1 persimmon (pear or apple can be substituted), cored and thinly sliced\r",
	"1 head butter lettuce, torn into bite sized pieces"
	],
	"tags": [
	"vegetarian",
	"sandwich"
	]
	},
	"id542": {
	"id": "id542",
	"name": "Miso sweet potato donburi",
	"source": "Blue Apron",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 2,
	"comments": "Reduced amount of rice and sweet potatoes",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Place an oven rack in the center of the oven, then preheat to 450\u00b0F. Heat a small pot of water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. In a large bowl, whisk together the miso paste and olive oil until smooth. Add the sliced sweet potatoes; season with salt and pepper. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.\r\n\r\nWhile the sweet potatoes roast, thoroughly rinse the rice under cold water. In a small saucepan, combine the rinsed rice, a big pinch of salt, and water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the mirin and half the vinegar. Cover to keep warm.\r\n\r\nWhile the rice cooks, carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.\r\n\r\nIn a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.\r\n\r\nWhile the slaw marinates, in a bowl, combine the chopped garlic, mayonnaise, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Serve the cooked rice topped with the roasted sweet potatoes, slaw, and soft-boiled eggs. Garnish with the furikake and sliced green tops of the scallions. Serve with the seasoned mayonnaise on the side. Enjoy!",
	"ingredients": [
	"3\/4 lb sweet potatoes, peeled and cut into 1\/4-inch thick rounds\r",
	"1 tbsp sweet white miso paste\r",
	"1 tbsp olive oil\r",
	"<hr>\r",
	"1\/2 cup sushi rice, uncooked\r",
	"3\/4 cup water\r",
	"1 tbsp mirin\r",
	"1\/2 tbsp rice vinegar\r",
	"<hr>\r",
	"2 eggs\r",
	"<hr>\r",
	"2 green onions, thinly sliced, white and green parts separated\r",
	"1\/2 lb cabbage, core removed and thinly sliced\r",
	"1\/4 cup sweet chili sauce\r",
	"<hr>\r",
	"2 tbsp mayonnaise\r",
	"1\/2 tbsp rice vinegar\r",
	"2 clove black garlic, peeled and finely chopped\r",
	"1 tsp furikake"
	],
	"tags": [
	"vegetarian",
	"rice",
	"main"
	]
	},
	"id543": {
	"id": "id543",
	"name": "Tofu soboro (iridofu)",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Ensure the tofu has been drained and pressed.\r\n\r\nTo a small bowl, add shiitake mushrooms and enough hot water to completely cover them. Allow to sit for at least 10 minutes or until softened. Remove from the water, reserving the soaking liquid. Squeeze out excess moisture from the shiitake, discard the stems, and chop the caps finely.\r\n\r\nIn a small bowl, combine the miso, soy sauce, and about 4 tablespoons of the shiitake soaking liquid to make a smooth paste.\r\n\r\nIn a large frying pan, briefly saute the chopped shiitake, green onion, and ginger int he sesame oil over high heat. Lower the heat to medium. Add the tofu to the pan, crumbling it with your hands. Add the salt. Keep stirring the tofu, using two pairs of cooking chopsticks held together (or just keep breaking apart with wooden spoon), until it starts to resemble fine, rather dry scrambled eggs.\r\n\r\nAdd the miso sauce to the pan and continue stirring until the liquid is completely absorbed and the pan is dry. Season with black pepper to taste.\r\n\r\nLet cool completely before packing or using. This dish is best made the night before. It can be stored in the refrigerator for up to a week. It does get a little tough if it's been frozen, though it's still pretty good.",
	"ingredients": [
	"4 dried shiitake mushrooms\r",
	"1 lb firm tofu, drained and pressed\r",
	"2 Tbsp mild white miso\r",
	"1 Tbsp soy sauce\r",
	"1 1\/2 cup green onion, finely chopped\r",
	"1 tsp ginger, peeled and finely chopped\r",
	"2 Tbsp sesame oil\r",
	"1\/3 tsp salt\r",
	"black pepper, to taste"
	],
	"tags": [
	"vegetarian",
	"bento"
	]
	},
	"id544": {
	"id": "id544",
	"name": "Egg soboro (iritamago)",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 300,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Beat all the ingredients together in a bowl. Pour into a small pan over medium heat. Using two pairs of wooden or bamboo chopsticks held together, keep stirring the egg mixture vigorously as it cooks to form fine granules. It should look like dry scrambled egg. As soon as the egg mixture has cooked, remove from the heat. Let cool before packing or using.",
	"ingredients": [
	"1 egg\r",
	"1\/2 tsp sugar\r",
	"1 pinch salt\r",
	"1 tsp sake, optional"
	],
	"tags": [
	"vegetarian",
	"bento"
	]
	},
	"id545": {
	"id": "id545",
	"name": "Tofu soboro bento",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 1800,
	"waittime": 0,
	"cooktime": 180,
	"servings": 1,
	"comments": "I'm guessing on green bean amount. Not truly vegetarian since carrots use dashi.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Make egg, tofu, and carrot soboro ahead of time.\r\n\r\nFor green bean soboro, chop up the green beans, and boil in salted water until crisp-tender.\r\n\r\nTo assemble bento, put half of the cooked rice into the bento box (this works well in a deeper bowl-shaped container, too). Put half of each soboro mixture on top of the rice--this layer doesn't have to be neat since it will be hidden. Cover with the rest of the rice. Arrange the rest of the soboro in a neat pattern on top. Finish with some chopped beni shoga or gari pickled ginger, if desired. Pack fruit in a separate compartment.",
	"ingredients": [
	"1 serving [Egg Soboro](https:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id544)",
	"1 serving [Tofu Soboro](https:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id543)",
	"1 serving [Carrot Soboro](https:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id546)",
	"1\/4 cup green beans, fresh or frozen\r",
	"1 cup cooked short-grain white rice\r",
	"1\/2 cup fruit\r",
	"Pickled ginger (red\/pink), optional, for garnish"
	],
	"tags": [
	"bento"
	]
	},
	"id546": {
	"id": "id546",
	"name": "Carrot soboro",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Put all the ingredients in a small pan and boil over high heat. Lower the heat and simmer for 4-5 minutes or until the carrot is tender. Drain and cool before packing.",
	"ingredients": [
	"1 large carrot, finely shredded or cut into matchsticks\r",
	"1\/4 cup dashi stock\r",
	"1 tsp mirin\r",
	"1 pinch salt\r",
	"1 tsp soy sauce\r",
	"1\/2 tsp sugar"
	],
	"tags": [
	"bento"
	]
	},
	"id547": {
	"id": "id547",
	"name": "Spiced Cod & Summer Squash Cakes",
	"source": "https:\/\/www.blueapron.com\/recipes\/spiced-cod-summer-squash-fritters-with-dates-baby-kale",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix the squash, garlic, dates, egg, and matzo meal in a bowl. Let sit for five minutes to combine. Form into 6 1\/4-inch thick patties. Cook over medium heat 3-4 minutes per side, until lightly browned and cooked through. Remove from heat and keep warm.\r\n\r\nMix the flour and ras al hanout in a plate. Season the cod fillets with salt and pepper, then coat in the seasoned flour. Cook over medium heat, 3-5 minutes per side, until lightly browned and cooked through. Remove from heat and keep warm, leaving the fond in the pan.\r\n\r\nTo the pan of fond, add the spinach, and season with salt and pepper. Cook 30s-1m, until slightly wilted. Turn off the heat, stir in the vinegar.\r\n\r\nMix the mayo and vinegar, season with salt and pepper to taste. Serve the cod, cakes, and greens, with sauce on the side.",
	"ingredients": [
	"1 egg\r",
	"2 clove garlic, finely chopped\r",
	"1 zucchini, grated and strained dry\r",
	"1 oz dates, medium diced\r",
	"1\/3 cup matzo meal\r",
	"<hr>\r",
	"2 oz spinach (or other baby greens)\r",
	"1\/2 tbsp sherry vinegar\r",
	"<hr>\r",
	"2 cod fillets\r",
	"1 1\/2 tbsp flour\r",
	"1\/2 tbsp ras al hanout\r",
	"<hr>\r",
	"1\/2 tbsp sherry vinegar\r",
	"1\/4 cup mayo"
	],
	"tags": [
	"main",
	"fish"
	]
	},
	"id548": {
	"id": "id548",
	"name": "Cajun Catfish and Spiced Rice",
	"source": "https:\/\/www.blueapron.com\/recipes\/cajun-catfish-dirty-rice-with-collard-greens-mushrooms",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a small pot, heat 2 tsp oil on medium. Add the white bottoms of the scallions, peppers, half the garlic, spice blend. Season with salt and pepper. Cook 30s-1m, until fragrant. Add the tomato paste and cook 1-2 minutes. Add the rice, salt, and 1 cup of water; heat to boiling on high, then cover and reduce to low, cooking for 18 minutes or until all the water has been absorbed. Fluff with a fork; season to taste.\r\n\r\nWhile the rice cooks, in a large pan, add the collard greens and remaining garlic. Season, and cook 2-3 minutes, stirring frequently, until slightly wilted. Add 1\/2 cup of water and cook 3-5 minutes, until wilted and the water has cooked off. Add half the vinegar, cook 30s-1min, then remove from the pan and keep warm.\r\n\r\nIn the same pan, add the mushrooms and cook 3-4 minutes until browned. Add butter, salt, and pepper, cook for 30s, until melted. Add the remaining vinegar and half the green scallion tops; cook another 30s until combined. Remove from the pan and keep warm.\r\n\r\nSeason the catfish with salt and pepper on both sides. Cook 4-6 minutes on first side, until browned, then flip and cook 2-4 minutes, until lightly browned and cooked thru.\r\n\r\nDivide rice, greens, and catfish between dishes; top catfish with mushrooms and remaining scallion greens.",
	"ingredients": [
	"1 tbsp cajun spice blend (smoked paprika, ground yellow mustard, onion powder, garlic powder, dried ground oregano, dried thyme & cayenne pepper)\r",
	"3 clove garlic, minced and divided\r",
	"2 scallions, thinly sliced with whites and greens divided\r",
	"1 oz sweet piquante peppers, thinly sliced\r",
	"2 tbsp tomato paste\r",
	"1\/2 cup long grain white rice\r",
	"<hr>",
	"1 bunch collard greens\r",
	"1 tbsp apple cider vinegar, divided\r",
	"4 oz cremini mushrooms, thinly sliced\r",
	"2 tbsp butter\r",
	"2 catfish fillets"
	],
	"tags": [
	"main",
	"fish"
	]
	},
	"id549": {
	"id": "id549",
	"name": "Indian-style paneer and creamy tomato curry",
	"source": "Blue Apron",
	"preptime": 2100,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "1. In a small pot, combine the rice, a big pinch of salt, and water. Heat to boiling on high. Once boiling, reduce heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.\r\n\r\n2. While the rice cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a piece of cheese sizzles immediately when added, add the diced cheese in an even layer. Cook stirring halfway through (carefully, as the cheese may pop), 4 to 6 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.\r\n\r\n3. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until slightly softened. Add the garlic and ginger and cook, stirring frequently, for about 1 minute, or until fragrant.\r\n\r\n4. Add the tomato paste and chutney to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas and water (careful, as the liquid may splatter); season with salt and pepper. Cook stirring occasionally, 5 to 6 minutes, or until slightly thickened.\r\n\r\n5. Add the cream and browned cheese. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Serve the curry over the cooked rice. Enjoy!",
	"ingredients": [
	"1\/2 cup long-grain white rice, uncooked\r",
	"1 cup water\r",
	"<hr>",
	"4 oz paneer cheese, medium diced\r",
	"<hr>",
	"2 clove garlic, roughly chopped\r",
	"1 1-inch piece ginger, finely chopped\r",
	"1 zucchini, halved lengthwise, then thinly slice crosswise\r",
	"2 tbsp tomato paste\r",
	"2 tbsp savory tomato chutney\r",
	"1 15.5oz can chickpeas, drained and rinsed\r",
	"1\/2 cup water\r",
	"1\/4 cup heavy cream"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id550": {
	"id": "id550",
	"name": "Tonkatsu sauce",
	"source": "all recipes",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 0,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients together and allow to sit for at least 30 minutes. Refrigerate leftovers.",
	"ingredients": [
	"1\/2 cup ketchup\r",
	"2 tablespoon soy sauce\r",
	"1 tablespoon brown sugar\r",
	"1 tablespoon mirin (Japanese sweet wine)\r",
	"1 1\/2 teaspoon Worcestershire sauce\r",
	"1 teaspoon grated fresh ginger\r",
	"1 clove garlic, minced"
	],
	"tags": [
	"components"
	]
	},
	"id551": {
	"id": "id551",
	"name": "Gluten-Free Chocolate-Tahini Brownies",
	"source": "https:\/\/www.bonappetit.com\/recipe\/gluten-free-chocolate-tahini-brownies",
	"preptime": 900,
	"waittime": 600,
	"cooktime": 1500,
	"servings": 16,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 350\u00b0. Line an 8x8\" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3\" overhang on 2 sides.\r\n\r\nWhisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.\r\n\r\nUsing an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3\u20134 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.\r\n\r\nStir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.\r\n\r\nBake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22\u201326 minutes. Let cool before removing from pan and cutting into 16 squares.\r\n\r\nDo Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.",
	"ingredients": [
	"3 tablespoon cornstarch\r",
	"2 tablespoon unsweetened cocoa powder\r",
	"6 ounce bittersweet chocolate, coarsely chopped\r",
	"3 tablespoon virgin coconut oil\r",
	"4 tablespoon tahini, divided\r",
	"2 large eggs\r",
	"1\/3 cup granulated sugar\r",
	"1\/4 cup light brown sugar, packed\r",
	"1 teaspoon kosher salt\r",
	"1 teaspoon vanilla extract\r",
	"1 tablespoon light agave syrup"
	],
	"tags": [
	"dessert",
	"untried"
	]
	},
	"id552": {
	"id": "id552",
	"name": "Eggs on Toast",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 600,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Make toast. When done, top with garlic salt to taste.\r\n\r\nWhile the toast is cooking, fry the eggs until the yolk is not runny. (Can keep it gooey but solid, or take it all the way to hard.) Put one on each slice of toast.",
	"ingredients": [
	"2 eggs\r",
	"2 slices toast\r",
	"garlic salt"
	],
	"tags": [
	"breakfast"
	]
	},
	"id553": {
	"id": "id553",
	"name": "Beans and garlic toast in broth",
	"source": "New York Times",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Rinse beans, and place in a slow-cooker with water, onion, garlic, miso, olive oil and salt. Cover and set to slow-cook on High for 8-10 hours. When done, use a spoon to fish out the onion and garlic; discard.\r\n\r\nLightly toast diced bread, just enough to be firm and dry. Divide croutons into bowls, then ladel beans and broth over them. Top with herbs, parmesan, salt, and pepper.",
	"ingredients": [
	"1 cup dried beans (such as cannellini or cranberry)\r",
	"6 cup water\r",
	"1 small onion, peeled AND LEFT WHOLE\r",
	"2 garlic cloves, peeled \r",
	"2 tablespoon extra-virgin olive oil\r",
	"1 teaspoon kosher salt\r",
	"1 1\/2 tablespoon white miso\r",
	"<hr>\r",
	"4 cup crusty sourdough bread, large-diced\r",
	"2 tablespoon parsley leaves, chopped\r",
	"1 tablespoon marjoram leaves, chopped\r",
	"2 tbsp Parmesan, finely grated\r",
	"Flaky sea salt\r",
	"black pepper"
	],
	"tags": [
	"main",
	"vegetarian",
	"beans",
	"soup",
	"slow-cooker"
	]
	},
	"id554": {
	"id": "id554",
	"name": "Smoky Brussels Sprouts & Black Bean Tacos",
	"source": "https:\/\/www.blueapron.com\/recipes\/smoky-brussels-sprouts-black-bean-tacos-with-roasted-sweet-potatoes",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1500,
	"servings": 2,
	"comments": "",
	"calories": 1480,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat the oven to 450\u00b0. Toss potatoes with oil, salt, and pepper, and roast for 22 minutes (until browned and tender).\r\n\r\nAdd oil to a large pan. When hot, add the brussels sprouts, chili paste, salt, and pepper. Saute, stirring occasionally, until browned and tender, about 5 minutes. Transfer to bowl.\r\n\r\nAdd more oil to pan, then add scallion whites and brown sugar, and season. Cook 30s-1min, until lightly browned and softened. Add the beans and 1\/8 cup water. Cook 3-4min, stirring occasionally and mashing the beans as they soften until the mixture is thickened. Taste and season if needed.\r\n\r\nCombine the sour cream and vinegar, seasoning to taste.\r\n\r\nWarm the tortillas, fill with beans and brussels sprouts, and top with seasoned sour cream and scallion greens. Serve with potatoes on the side.",
	"ingredients": [
	"4 flour tortillas\r",
	"1 can black beans, drained and rinsed\r",
	"1 lb sweet potatoes, sliced thin for roasting\r",
	"1\/2 lb brussels sprouts, shredded\r",
	"2 scallions, diced, greens and whites divided\r",
	"1 tbsp light brown sugar\r",
	"2 tsp chipotle chili paste\r",
	"1\/4 cup sour cream\r",
	"1 tbsp rice vinegar"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id555": {
	"id": "id555",
	"name": "Japanese egg salad sandwich (tamago sando)",
	"source": "NYT Cooking",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 4,
	"comments": "",
	"calories": 1631,
	"fat": 82,
	"satfat": 26,
	"carbs": 120,
	"fiber": 6,
	"sugar": 16,
	"protein": 96,
	"instructions": "Fill a large pot with water, leaving a few inches of space at the top, and bring to a boil over high. Prepare 2 ice baths in 2 medium bowls.\r\n\r\nMeanwhile, prepare the dressing: In a small bowl, stir together the scallion, mayonnaise, cr\u00e8me fra\u00eeche, vinegar and mustard. Season to taste with kosher\r\n\r\nOnce the water reaches a boil, gently drop in all eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer, 8 minutes. Transfer half of the soft-boiled eggs to one ice bath. Continue to cook the remaining eggs until hard-boiled, another 6 minutes, then transfer them to the second ice bath. Let sit, 5 minutes. Crack all cooked egg shells by gently hitting them all over with the back of a spoon.\r\n\r\nWorking directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into 1\/4-inch pieces. Gently fold the chopped eggs into the egg salad dressing using a rubber spatula. Season to taste with kosher salt.\r\n\r\nWorking directly in the second bowl, carefully peel the soft-boiled eggs. Transfer the peeled eggs to the cutting board and slice them in half lengthwise. The yolks should be creamy but not runny. If the yolks are runny, make another batch of soft-boiled eggs. (You\u2019ll only need 1 soft-boiled egg per sandwich, so snack on any extra or imperfectly peeled pieces with some flaky sea salt, if desired.)\r\n\r\nSlather mustard on 1 side of 4 bread slices and mayonnaise on 1 side of the remaining 4 bread slices. \r\n\r\nSprinkle flaky sea salt on the halved soft-boiled eggs. Arrange 2 halves down the center of each slice of mustard-slathered bread, laying them yolk side down, and positioning them so the narrower tips point outward toward the crust of the bread and the wider, rounder portions (with the yolks) are in the middle of the bread. Place both halves close enough so that they touch in the center of the bread.\r\n\r\nDivide the egg salad among the sandwiches, gently plopping 1\/2-cup scoops of egg salad on top of each pair of soft-boiled eggs on each of the 4 bread slices. Using an offset spatula, spread the egg salad evenly toward the crusts in all directions until bread is covered.\r\n\r\nTop with the remaining slices of bread, mayonnaise side down. Using a serrated knife, carefully slice the crusts off on the left and the right sides of each sandwich. (These should be the 2 sides that are parallel to the soft-boiled eggs.)\r\n\r\nRotate each sandwich 90 degrees and cut each sandwich into thirds, cutting parallel to the crust sides of the sandwiches, creating a beautiful exposed cross section. Serve immediately or refrigerate up to 24 hours.",
	"ingredients": [
	"Ice cubes, for ice baths\r",
	"1 green onion, very thinly sliced\r",
	"1 tablespoon Kewpie mayonnaise, plus more for spreading on bread\r",
	"1 tablespoon creme fraiche\r",
	"1 1\/2 teaspoon rice wine vinegar\r",
	"1 1\/2 teaspoon Dijon mustard, plus more for spreading on bread\r",
	"Kosher salt\r",
	"12 large eggs\r",
	"Flaky sea salt, such as Maldon\r",
	"8 slices milk bread, brioche or white sandwich bread"
	],
	"tags": [
	"vegetarian",
	"sandwich"
	]
	},
	"id556": {
	"id": "id556",
	"name": "Kaeshi",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 900,
	"servings": 6,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Put the mirin in a saucepan over high heat and bring to a boil. Lower the heat and simmer for 5-6 minutes.\r\n\r\nAdd the sugar and stir until melted. Add the soy sauce and heat up slowly over medium-low heat, stirring several times, until the surface is barely bubbling. It should not boil vigorously or the flavor of the soy sauce will dissipate. Simmer gently for 5 minutes, skimming off any white scum that forms on the surface.\r\n\r\nLet cool and store in a glass jar or other nonreactive, airtight container. The kaeshi can be used immediately but is better if rested for at least a day. Store in the refrigerator or other cool, dark, place. It will keep for several months.",
	"ingredients": [
	"3\/4 cup mirin\r",
	"3\/4 cup granulated sugar\r",
	"4 1\/4 cup soy sauce (dark)"
	],
	"tags": [
	"components"
	]
	},
	"id557": {
	"id": "id557",
	"name": "Soba Noodle Bento",
	"source": "The Just Bento Cookbook by Makiko Itoh",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "For noodles:: Bring a large pot of water to a boil. Put the noodles in the boiling water and lower the heat. The water should just bubble gently, not be at a rolling boil. Stir gently. Cook for 5 to 8 minutes until noodles are cooked through, a bit past the al dente stage.\r\n\r\nDrain the noodles and rinse under cold water to cool quickly. Rinse until noodles are smooth and firm and not at all sticky. Allow noodle to drain in colander while the rest is being prepped.\r\n\r\nFor dipping sauce: combine dashi and kaeshi. Pack in a leak-proof container.\r\n\r\nFor crab salad: Massage the cabbage with the salt until the cabbage has wilted. Squeeze well to expel excess moisture. Put in a bowl, add the vinegar and sugar, and mix. Add the crab and taste; add a little more salt if needed. Sprinkle with sansho or black pepper.\r\n\r\nTo pack: Put the noodles in one compartment, sprinkle with green onion, keep nori and sesame seeds separate. Pack crab and cabbage salad in a divider cup. Halve egg and pack near noodles. Fill in any gaps with cherry tomatoes.",
	"ingredients": [
	"3 1\/2 oz dried soba noodles (1 bundle)\r",
	"2 Tbsp green onion, finely chopped\r",
	"1\/2 Tbsp toasted sesame seeds\r",
	"1 Tbsp nori seaweed, finely shredded\r",
	"shichimi pepper, to taste\r",
	"<hr>\r",
	"1\/4 cup dashi stock\r",
	"1\/4 cup kaeshi\r",
	"<hr>\r",
	"1 cup cabbage, finely shredded\r",
	"1\/4 tsp salt\r",
	"1 Tbsp rice vinegar\r",
	"1 tsp sugar\r",
	"1\/4 cup crabmeat or imitation crab\r",
	"<hr>\r",
	"1 egg, hard-boiled\r",
	"4 cherry tomatoes"
	],
	"tags": [
	"bento"
	]
	},
	"id558": {
	"id": "id558",
	"name": "Peanut Butter Oatmeal Breakfast Cookies",
	"source": "amyshealthybaking.com",
	"preptime": 300,
	"waittime": 600,
	"cooktime": 600,
	"servings": 5,
	"comments": "",
	"calories": 1200,
	"fat": 24,
	"satfat": 5,
	"carbs": 192,
	"fiber": 5,
	"sugar": 31,
	"protein": 46,
	"instructions": "In a medium bowl, stir together the peanut butter and egg until smooth and creamy. Stir in the vanilla, cinnamon, and salt until fully incorporated. Stir in the maple syrup. Stir in the milk. Pour the oats and flour into the bowl, and sprinkle the baking powder evenly over the top of the oats and flour (to prevent clumping!). Stir all three ingredients in together until just incorporated. Chill the cookie dough for 20 minutes.\r\n\r\nPreheat the oven to 325\u00b0F, and line a baking sheet with a silicone baking mat or parchment paper.\r\nUsing a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to 3\/8\"-thick using a spatula. Bake at 325\u00b0F for 8-10 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.",
	"ingredients": [
	"1\/4 cup honey roasted peanut butter\r",
	"1 large egg\r",
	"1 tsp vanilla extract\r",
	"3\/4 tsp ground cinnamon\r",
	"1\/8 tsp salt\r",
	"1\/8 cup pure maple syrup\r",
	"5 tbsp whole milk\r",
	"1 cup quick oats\r",
	"3\/4 cup white whole wheat flour\r",
	"1 tsp baking powder"
	],
	"tags": [
	"breakfast",
	"vegetarian",
	"untried"
	]
	},
	"id559": {
	"id": "id559",
	"name": "Scallops over Truffled Mushroom Risotto",
	"source": "Hello Fresh",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 3000,
	"servings": 2,
	"comments": "Rachel added white wine to the recipe and moved the mushroom to cook in the risotto rather than separately",
	"calories": 1520,
	"fat": 84,
	"satfat": 34,
	"carbs": 154,
	"fiber": 10,
	"sugar": 14,
	"protein": 28,
	"instructions": "Bring stock to a boil in a medium pot. Once boiling, reduce to a low simmer. Meanwhile, prep remaining ingredients.\r\n\r\nHeat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and crisp, 6-8 minutes. Add garlic and shallot. Cook, stirring, until softened, 1 minute. Add rice; stir until translucent, 1-2 minutes. Add wine; stir until liquid has mostly absorbed. Add stock 1\/2 cup at a time and stirring until liquid has mostly absorbed\u2014until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.\r\n\r\nAfter about half of stock is used in risotto, pat scallops* dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; remove from pan and set aside, covered. Wipe out pan.\r\n\r\nMelt 2 tbsp butter in same pan over medium heat. Cook, stirring, until foamy and flecked with amber brown bits, 2-4 minutes. Stir in half the chopped parsley and a squeeze of lemon juice. Immediately transfer to a small bowl. Once risotto is done, stir in Parmesan, 1 tbsp plain butter, a squeeze of lemon juice, and lemon zest and truffle oil to taste.\r\n\r\nSeason risotto with salt, pepper, and more lemon juice to taste. \u2022 Divide between bowls; top with scallops. Drizzle with as much brown butter as you like and any remaining truffle oil to taste. Garnish with remaining chopped parsley. Serve with any remaining lemon wedges on the side.\r\n\r\n",
	"ingredients": [
	"3 1\/2 cup chicken stock\r",
	"1 clove garlic, peeled and thinly sliced\r",
	"1 shallot, minced\r",
	"3\/4 cup arborio rice\r",
	"1\/4 cup dry white wine\r",
	"8 oz cremini mushrooms, sliced into 1\/4-inch thick pieces\r",
	"1 lemon, zested and juiced\r",
	"1\/4 oz fresh parsley, chopped\r",
	"8 oz scallops, tough muscle removed if needed\r",
	"2 tbsp butter\r",
	"<hr>\r",
	"1\/4 cup parmesan cheese, grated\r",
	"1 tbsp butter\r",
	"5 tsp truffle oil\r",
	"vegetable oil\r",
	"salt\r",
	"pepper"
	],
	"tags": [
	"seafood",
	"untried"
	]
	},
	"id560": {
	"id": "id560",
	"name": "Snickerdoodle mug cake",
	"source": "Kirbiecravings.com",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 60,
	"servings": 1,
	"comments": "This fits an 8oz mug, can multiply by 1.5 or 2 for a 12-16oz mug.",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a small bowl, add all cake ingredients. Mix with a whisk until batter is smooth. It will be thick.\r\n\r\nIn another small bowl, add cinnamon and sugar topping ingredients. Whisk until evenly mixed.\r\n\r\nWith a large spoon, place about half of the cake batter into a microwave-safe mug. Sprinkle half of the cinnamon sugar topping over the batter in the mug. Then add the other half of the cake batter to the mug. Sprinkle remaining cinnamon sugar topping evenly across the top of the cake.\r\n\r\nMicrowave cake at full power for about 1 minute or until cake is cooked. Let cool a few minutes before eating. Cake is best enjoyed shortly after it is cooked.",
	"ingredients": [
	"1\/4 cup all-purpose flour\r",
	"1\/4 tsp baking powder\r",
	"1 tbsp granulated sugar\r",
	"1\/4 tsp ground cinnamon\r",
	"3 tbsp milk\r",
	"1 tbsp unsalted butter, melted\r",
	"1\/4 tsp vanilla\r",
	"<hr>",
	"1\/8 tsp ground cinnamon\r",
	"1\/2 tbsp granulated sugar"
	],
	"tags": [
	"dessert"
	]
	},
	"id561": {
	"id": "id561",
	"name": "Dark chocolate raspberry breakfast bake",
	"source": "https:\/\/www.runningwithspoons.com\/dark-chocolate-raspberry-breakfast-bake\/",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 1,
	"comments": "Increased milk since we don't always have applesauce",
	"calories": 441,
	"fat": 10,
	"satfat": 4,
	"carbs": 76,
	"fiber": 13,
	"sugar": 19,
	"protein": 15,
	"instructions": "Preheat your oven to 350\u00b0F (176\u00b0C), and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.\r\n\r\nIn a medium-sized mixing bowl, whisk together the oats, flour, cocoa powder, baking powder, and salt. Add the almond milk, and vanilla, and mix until well combined. Fold in the raspberries and dark chocolate chunks, reserving a few to sprinkle on the top.\r\n\r\nTransfer the batter to your greased ramekin and top it with the remaining chocolate chunks . Bake for 20-25 minutes, depending on desired consistency.\r\n\r\nRemove your bake from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!",
	"ingredients": [
	"1\/3 cup rolled oats\r",
	"2 Tbsp all-purpose flour\r",
	"2 Tbsp unsweetened cocoa powder\r",
	"1\/4 tsp baking powder\r",
	"pinch of salt\r",
	"1\/8 cup milk\r",
	"1\/8 cup applesauce\r",
	"1 tbsp maple syrup\r",
	"1 tsp vanilla\r",
	"1\/4 cup raspberries, fresh or frozen\r",
	"1\/2 Tbsp dark chocolate, coarsely chopped"
	],
	"tags": [
	"breakfast",
	"vegetarian",
	"untried"
	]
	},
	"id562": {
	"id": "id562",
	"name": "Oatmeal cookie dough breakfast bake",
	"source": "https:\/\/www.runningwithspoons.com\/oatmeal-cookie-dough-breakfast-bake\/",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 1,
	"comments": "",
	"calories": 475,
	"fat": 23,
	"satfat": 5,
	"carbs": 56,
	"fiber": 8,
	"sugar": 21,
	"protein": 14,
	"instructions": "Preheat your oven to 350\u00b0F (175\u00b0C) and prep a baking tray surface with oil or a baking sheet.\r\n\r\nIn a small bowl, combine the almond butter, applesauce, maple syrup, baking powder, and salt. Mix well until fully combined. Add the oats, almond meal, and chocolate chips, mixing until you\u2019re left with a sticky dough.\r\n\r\nTransfer dough to the baking sheet, one \"lump\" per serving, topping with a few extra chocolate chips and a sprinkle of sea salt, if desired. Bake for 18-20 minutes, until the center has set and the bake has reached your desired consistency.",
	"ingredients": [
	"1 Tbsp peanut butter\r",
	"1\/4 cup unsweetened applesauce\r",
	"1\/2 tsp vanilla extract\r",
	"1\/4 tsp baking powder\r",
	"1\/4 tsp salt\r",
	"1\/4 cup rolled oats\r",
	"2 Tbsp almond meal\r",
	"1 Tbsp chocolate chips"
	],
	"tags": [
	"breakfast",
	"vegetarian"
	]
	},
	"id563": {
	"id": "id563",
	"name": "Spicy poblano and mushroom quesadillas",
	"source": "Blue Apron",
	"preptime": 1500,
	"waittime": 0,
	"cooktime": 900,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine diced avocado and juice from 1\/4 lime in a bowl, season with salt and pepper.\r\n\r\nIn a large pan, heat 1 tbsp olive oil on medium-high until hot. Add mushrooms and pepper, season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened.\r\n\r\nAdd water and as much of the chile paste as you'd like. Season with salt and pepper. Cook, stirring constantly, 30 seconds to a minute, or until thickened and most of the water has cooked off.\r\n\r\nTurn off heat and stir in 1\/2 tbsp cilantro and juice from 1\/4 lime.\r\n\r\nPlace the tortillas on a work surface. Divide half the cheddar cheese between 2 of the tortillas; top with the cooked vegetables and remaining cheddar. Complete the quesadillas with the remaining tortillas. Rinse and wipe out the pan.\r\n\r\nIn the same pan, heat 1 tbsp olive oil on medium until hot. Working 1 at a time, add the quesadillas and cook 2-3 minutes per side, or until the tortillas are browned and the cheese has melted. Transfer to a work surface. Immediately season with salt.\r\n\r\nWhile the quesadillas cook, in a medium bowl, combine the lettuce, radishes, juice of 1\/2 lime, and a drizzle of olive oil. Season with salt and pepper. Toss to combine.\r\n\r\nTo serve, cut the quesadillas into quarters. Divide the salad and quesadillas between 2 dishes. Top the salad with the seasoned avocado and Cotija cheese. Garnish the quesadillas with the remaining cilantro. Enjoy!",
	"ingredients": [
	"1 avocado, pitted, peeled and large diced\r",
	"1\/4 lime, juiced\r",
	"<hr>\r",
	"4 oz cremini mushrooms, thinly sliced\r",
	"1 poblano pepper, thinly sliced lengthwise\r",
	"1\/4 cup water\r",
	"1 tbsp chipotle chile paste, or to taste\r",
	"1\/2 tbsp cilantro, roughly chopped\r",
	"1\/4 lime, juiced\r",
	"<hr>\r",
	"4 small flour tortillas\r",
	"4 oz cheddar cheese, grated\r",
	"<hr>\r",
	"1 romaine lettuce heart, cut into bite sized pieces\r",
	"3 radishes, sliced into rounds\r",
	"1\/2 lime, juiced\r",
	"2 tbsp Cotija cheese, grated\r",
	"1\/2 tbsp cilantro, roughly chopped"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id564": {
	"id": "id564",
	"name": "Ranch Dressing Dry Mix",
	"source": "NYT",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix all ingredients. Keeps indefinitely.",
	"ingredients": [
	"1 1\/2 tsp dried chives\r",
	"1 tsp dried parsley\r",
	"1 tsp dried dill\r",
	"1 tbsp onion powder\r",
	"1 tsp garlic powder\r",
	"1 tsp salt\r",
	"1\/4 tsp black pepper\r",
	"1\/4 tsp mustard powder (optional)\r",
	"2 tbsp buttermilk powder (optional)"
	],
	"tags": [
	"component"
	]
	},
	"id565": {
	"id": "id565",
	"name": "Ranch Dressing",
	"source": "NYT",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Ranch Dressing Dry Mix: https:\/\/xanthir.com\/recipes\/addrecipe.php?id=id564\r\n\r\nMix all ingredients.",
	"ingredients": [
	"1\/2 cup milk (or buttermilk)\r",
	"1\/2 cup sour cream (or mayonnaise)\r",
	"1 tbsp ranch dressing dry mix"
	],
	"tags": [
	"component"
	]
	},
	"id566": {
	"id": "id566",
	"name": "Fontina, Persimmon, and Onion Grilled Cheese",
	"source": "https:\/\/www.blueapron.com\/recipes\/fontina-sourdough-grilled-cheese-with-persimmon-onion",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Saute the onion for 3-4 minutes until softened and lightly browned. Add vinegar, cook until it evaporates. Assemble sandwich from cheese, persimmon, and onion, and cook in the pan 3-4 minutes per side.\r\n\r\nMeanwhile, mix all ingredients for the salad.",
	"ingredients": [
	"1\/4 red onion, medium diced\r",
	"1 tbsp sherry vinegar\r",
	"1 persimmon, thinly sliced\r",
	"4 oz fontina cheese, shredded\r",
	"4 slices sourdough bread (sandwich)\r",
	"<hr>\r",
	"2 tbsp sliced almonds, roasted\r",
	"3 oz radishes, halved and thinly sliced\r",
	"1 head butter lettuce, shredded\r",
	"1 1\/2 servings [ranch dressing](https:\/\/xanthir.com\/recipes\/showrecipe.php?id=id565)"
	],
	"tags": [
	"vegetarian",
	"main",
	"sandwich"
	]
	},
	"id567": {
	"id": "id567",
	"name": "Broccoli and Mozzarella Pizza",
	"source": "Blue Apron",
	"preptime": 2400,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 1483,
	"fat": 61,
	"satfat": 26,
	"carbs": 268,
	"fiber": 26,
	"sugar": 32,
	"protein": 68,
	"instructions": "1. Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475F. In a small pot, heat tomato sauce over medium-high heat. Reduce to a simmer and cook until slightly reduced and thickened.\r\n\r\n2. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli, season with salt and pepper. Cook, stirring occasionally, 3-4 minutes or until slightly softened. Add the chopped garlic and capers. Cook, stirring frequently, 1-2 minutes or until softened. Turn off the heat.\r\n\r\n3. Lightly oil a sheet pan or sprinkle generously with semolina. Using your hands, gently stretch the dough to 1\/4-inch thickness. Carefully transfer to the sheet pan. Leaving a 1-inch border around the edges, spread enough of the tomato sauce onto the prepared dough to coat (you may have extra). Evenly top with the cooked broccoli, sliced shallot, mozzarella cheese, and chopped peppers. Season with salt and pepper. Bake, rotating the sheet pan half way through, 17-19 minutes or until the cheese is melted and the crust is golden brown. Remove from oven and let stand at least 2 minutes.\r\n\r\n4. While the pizza bakes, in a bowl, combine the ricotta cheese, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.\r\n\r\n5. Transfer the baked pizza to a cutting board, evenly top with the spicy ricotta. Cut the pizza into equal-sized pieces. Enjoy!",
	"ingredients": [
	"1\/2 lb pizza dough\r",
	"8 oz tomato sauce\r",
	"<hr>",
	"1\/2 lb broccoli, roughly chopped\r",
	"2 clove garlic, roughly chopped\r",
	"1 Tbsp capers\r",
	"1 shallot, thinly sliced\r",
	"4 oz mozzarella, shredded or torn into bite-sized pieces\r",
	"1 oz roasted red peppers, roughly chopped\r",
	"1\/2 cup part-skim ricotta\r",
	"1 1\/2 tsp calabrian chile paste"
	],
	"tags": [
	"vegetarian",
	"pizza",
	"main"
	]
	},
	"id568": {
	"id": "id568",
	"name": "Roasted broccoli and fregola sarda pasta",
	"source": "Blue Apron",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 2100,
	"servings": 2,
	"comments": "",
	"calories": 1204,
	"fat": 51,
	"satfat": 12,
	"carbs": 107,
	"fiber": 26,
	"sugar": 17,
	"protein": 57,
	"instructions": "1. Preheat oven to 450F. Heat a large pot of salted water to boiling on high. Place broccoli and onion on a sheet pan. Drizzle with olive oil and season with salt, pepper, and za'atar seasoning; toss to coat. Arrange in an even layer. Roast 20-22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.\r\n\r\n2. While the vegetables continue to roast, add the pasta to the pot of boiling water and cook 14-16 minutes (or according to package directions), or until tender. Turn off the heat. Drain thoroughly and return to the pot.\r\n\r\n3. While everything is cooking, combine lemon juice, tahini, water, olive oil, and garlic in a small bowl. Whisk until smooth. Season with salt and pepper to taste.\r\n\r\n4. To the pot of cooked pasta, add the roasted vegetables, chopped almonds, cheese, and dressing. Stir to combine. Taste and adjust seasonings if needed.\r\n\r\n5. Serve finished pasta topped with eggs. Season the egg with salt and pepper, if desired. Garnish with the mint leaves. Enjoy!",
	"ingredients": [
	"3\/4 lb broccoli, cut into small florets\r",
	"1\/2 red onion, large diced\r",
	"1 tbsp za'atar seasoning\r",
	"1\/2 cup fregola sarda pasta\r",
	"2 eggs, hard cooked, peeled, and sliced into rounds\r",
	"<hr>\r",
	"1 tbsp lemon juice\r",
	"1 tbsp tahini\r",
	"1 tbsp water\r",
	"1\/2 tbsp olive oil\r",
	"1 clove garlic, minced\r",
	"<hr>\r",
	"3 tbsp almonds, toasted and roughly chopped\r",
	"1 oz parmesan cheese, grated\r",
	"2 tbsp fresh mint, leaves picked, roughly torn"
	],
	"tags": [
	"vegetarian",
	"main",
	"pasta"
	]
	},
	"id569": {
	"id": "id569",
	"name": "Ancho chile paste",
	"source": "https:\/\/capefearnutrition.com\/2018\/01\/23\/ancho-chili-paste\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 0,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Bring water to a boil either in a kettle or in the microwave. Tear dried peppers and place in a 2 cup pyrex measuring cup. Pour boiling water over peppers to cover and allow to sit 30 minutes or until softened. \r\n\r\n(original recipe missing a step, so I'm guessing) Place softened peppers in the bowl of a food processor. Process until a paste consistency. \r\n\r\nAdd a bit of reserved liquid one tablespoon at a time to thin paste if necessary. Add cumin, garlic, salt, and pepper. Pulse to combine. Store in the refrigerator in a covered container for 5 days . May freeze in an ice cube tray for longer storage.",
	"ingredients": [
	"4 dried ancho chilis, stems and seeds removed\r",
	"4 cup water\r",
	"1 teaspoon cumin\r",
	"1 teaspoon minced garlic\r",
	"1\/8 teaspoon salt\r",
	"dash of pepper"
	],
	"tags": [
	"components",
	"untried"
	]
	},
	"id570": {
	"id": "id570",
	"name": "Single Serve Mug Coffee Cake",
	"source": "https:\/\/www.crazyforcrust.com\/single-serve-mug-coffee-cake\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "I cut back on the granulated sugar, seemed like too much",
	"calories": 189,
	"fat": 6,
	"satfat": 1,
	"carbs": 29,
	"fiber": 1,
	"sugar": 13,
	"protein": 5,
	"instructions": "Spray a mug or a ramekin with nonstick cooking spray. Add sugar, flour, salt, baking powder, oil, milk, and vanilla and stir until combined. Sprinkle brown sugar and cinnamon on top.\r\n\r\nMicrowave for 45 seconds (my microwave is 1100 watts - if yours is less you may need to microwave it longer, do so in 15 second increments).\r\n\r\nEnjoy warm!",
	"ingredients": [
	"1 teaspoon granulated sugar\r",
	"2 1\/2 tablespoon all purpose flour\r",
	"1\/8 teaspoon salt\r",
	"1\/4 teaspoon baking powder\r",
	"1 tablespoon plain nonfat greek yogurt\r",
	"1 tablespoon whole milk\r",
	"Dash of vanilla\r",
	"1 tablespoon walnuts, finely chopped\r",
	"1\/2 tablespoon brown sugar\r",
	"1\/4 teaspoon ground cinnamon"
	],
	"tags": [
	"untried",
	"breakfast"
	]
	},
	"id571": {
	"id": "id571",
	"name": "Mediterranean egg salad",
	"source": "Bon Appetit",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "reduced amount of olive oil by half. seemed like too much.",
	"calories": 1528,
	"fat": 74,
	"satfat": 14,
	"carbs": 161,
	"fiber": 14,
	"sugar": 13,
	"protein": 60,
	"instructions": "Whisk together oil, za'atar, and lemon juice. Toss with eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper to taste. Serve on toast.",
	"ingredients": [
	"2 tbsp olive oil\r",
	"1 tbsp za'atar\r",
	"2 tsp lemon juice\r",
	"4 eggs, hard-cooked and chopped\r",
	"1\/2 cup green olives, chopped\r",
	"2 tbsp fresh cilantro, roughly chopped\r",
	"2 tbsp red onion, minced\r",
	"2 tbsp pine nuts, toasted\r",
	"Salt\r",
	"Black pepper\r",
	"8 slices rustic bread, toasted"
	],
	"tags": [
	"breakfast",
	"untried"
	]
	},
	"id572": {
	"id": "id572",
	"name": "Cold soba and shrimp fritter bento",
	"source": "JustBento.com",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 600,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cook soba noodles according to package directions. Rinse very well under cold water until cool and excess starch is removed. Pack into larger compartment of bento.\r\n\r\nMeanwhile, in a small pot, combine the kaeshi and dashi. Bring to a gentle simmer. Simmer for 2 minutes, then let cool.\r\n\r\nTo make the shrimp fritters, roughly chop up the frozen shrimp into small pieces. Combine with the green onion, salt, cayenne, and furikake. Add the tempura mix and add just a little water so that everything is coated.\r\n\r\nPlace a paper towel on a plate. Heat up a thin layer of olive oil in a frying pan. Drop the fritter mixture onto the hot oil with a tablespoon. Fry until crispy on both sides. Remove to paper towel-lined plate and sprinkle with salt immediately. Drain well and cool completely before packing in bento.\r\n\r\n(Note: you can make these fritters ahead of time and freeze them. Heat and crisp them up in a toaster oven before putting into your bento).\r\n\r\nPack cooled shrimp fritters, cherry tomatoes, and chopped green onion garnish into separate compartment from the noodles. Place dipping sauce in a leak-proof container.\r\n\r\nTo eat, you can either dip the noodles in the sauce or dump sauce over noodles. You can dip the fritters in the sauce, too.",
	"ingredients": [
	"3 oz dried soba noodles\r",
	"<hr>\r",
	"1 tbsp kaeshi\r",
	"1\/4 cup dashi\r",
	"<hr>\r",
	"6 medium size frozen shrimp, peeled and deveined\r",
	"2 green onions, roughly chopped\r",
	"1 pinch salt\r",
	"1\/8 tsp ground cayenne (or hot paprika), optional\r",
	"1 Tbsp furikake\r",
	"2 Tbsp tempura mix (or equal parts flour and potato starch)\r",
	"1 Tbsp water\r",
	"<hr>\r",
	"3 cherry tomatoes\r",
	"1\/2 green onion, chopped"
	],
	"tags": [
	"bento"
	]
	},
	"id573": {
	"id": "id573",
	"name": "Red Cabbage Okonomiyaki",
	"source": "https:\/\/www.hellofresh.com\/recipes\/red-cabbage-okonomiyaki-fritters-605a5d4bb041cf0acc518afc",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Heat oil in medium pot. Add half the ginger and half the sesame seeds; cook 1-2 minutes until seeds are golden brown. Add rice, water, and a pinch of salt; bring to boil, then cover and simmer on low for 12-15 minutes until cooked. Keep covered off heat until ready to serve.\r\n\r\nMix mayonnaise, sriracha, and a small amount of water, to achieve a drizzling consistency.\r\n\r\nIn large bowl, whisk eggs and vegetable stock, then whisk in tempura mix until no lumps remain. Fold in cabbage, garlic, scallion whites, other half of ginger, and salt; mix thoroly.\r\n\r\nHeat a large drizzle of oil in a medium pan, over medium-high heat. When pan is hot enough to immediately sizzle a drop of batter, add half the batter (for 2 servings). Cook for 2-4 minutes on each side, following pancake rules, then transfer to cutting board while preparing additional fritters.\r\n\r\nTo serve, divide ginger rice, then quarter fritters and top rice. Drizzle with spicy mayo and hoisin, then scatter scallion greens and remaining sesame seeds.",
	"ingredients": [
	"1\/2 cup white rice\r",
	"1 cup water\r",
	"2 tsp minced ginger, divided\r",
	"1 tbsp sesame seeds, divided\r",
	"<hr>",
	"2 tbsp mayonnaise\r",
	"1 tsp sriracha\r",
	"<hr>",
	"2 eggs\r",
	"1\/4 cup vegetable stock\r",
	"82g tempura mix\r",
	"4 oz red cabbage, diced small\r",
	"4 clove garlic, rough chopped\r",
	"2 green onions, chopped, whites and greens divided\r",
	"1\/2 tsp salt\r",
	"2 tbsp hoisin sauce"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id574": {
	"id": "id574",
	"name": "Tofu karaage and onigiri bento",
	"source": "https:\/\/tarasmulticulturaltable.com\/cat-bento\/ and https:\/\/okonomikitchen.com\/vegan-karaage\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Marinate tofu overnight in everything but potato starch and sesame oil. (Can marinate for as little as 10 minutes if necessary.) When ready to cook, add sesame oil and starch, then air-fry at 390F for 15min, shaking occasionally.\r\n\r\nMake rice, then fluff and add furikake and salt. Let cool slightly until handleable, then shape into 2 onigiri per serving. Wrap in plastic if serving later.\r\n\r\nPrepare veggies as desired - raw or put in boiling water for 2min.\r\n\r\nPack bento with onigiri, karaage, and vegetables. Place mayo in separate container for dipping karaage\/onigiri. Add a tsp of sriracha to mayo if desired.\r\n\r\nPrepare instant miso just before serving.",
	"ingredients": [
	"8 oz firm tofu, pressed and diced\r",
	"1 garlic clove, minced\r",
	"1 tsp ginger, minced\r",
	"2 tbsp soy sauce, to taste\r",
	"1 tbsp sake, to taste\r",
	"1\/2 tbsp sugar\r",
	"3 tbsp potato starch, more if needed\r",
	"2 tsp sesame oil\r",
	"<hr>\r",
	"3\/4 cup uncooked Japanese short grain rice\r",
	"2 tsp furikake\r",
	"1 tsp salt\r",
	"<hr>\r",
	"vegetables (grape tomatoes\/carrots\/edamame\/sugar-snap peas\/etc)\r",
	"Kewpie mayonnaise\r",
	"Instant miso packet"
	],
	"tags": [
	"bento"
	]
	},
	"id575": {
	"id": "id575",
	"name": "Chickpea & Couscous Veggie Bowl",
	"source": "Hello Fresh",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Note: Recipe involves two separate roasting pans.\r\n\r\nPreheat oven (or two ovens) to 425F.\r\n\r\nToss zucchini, tomatoes, and half the thyme with oil, salt, and pepper. Spread on baking sheet, roast for 15-20 minutes, until tender.\r\n\r\nToss chickpeas with paprika, oil, salt, and pepper. Spread on second baking sheet, roast for 18-20 minutes, tossing halfway thru.\r\n\r\nIn a medium pot, melt butter, garlic, and scallion whites, until butter is melted and garlic is fragrant. Add couscous and remaining thyme and toast for 1-2 minutes. Add stock, bring to a boil, then reduce heat to low and cover for 6 minutes. Drain if necessary, then add half the feta and the lemon zest and juice. Season if needed.\r\n\r\nWhen veggies are done, add half directly to the couscous. Plate the couscous, top with remaining veggies, chickpeas, remaining feta, and scallion greens.",
	"ingredients": [
	"1 zucchini, diced\r",
	"1\/2 cup grape tomatoes, halved\r",
	"2 tsp thyme, divided\r",
	"1 can chickpeas, drained and rinsed\r",
	"1 tsp smoked paprika\r",
	"1 tbsp butter\r",
	"1 clove garlic\r",
	"2 green onions, diced and separated\r",
	"3\/4 cup couscous\r",
	"1\/2 lemon, juiced and zested\r",
	"3\/4 cup vegetable stock\r",
	"1\/2 cup feta"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id576": {
	"id": "id576",
	"name": "Crispy tofu sandwiches",
	"source": "Good morning America ",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Cut the tofu into four equal pieces.\r\n\r\nIn a small bowl, combine 1 teaspoon each of salt, pepper, garlic powder, and oregano.\r\n\r\nCoat the tofu in the seasoning mixture and let marinate for 30 minutes in separate bowls.\r\n\r\nSeason each bowl with 1 teaspoon each of salt, pepper, garlic powder, and oregano.\r\n\r\nSprinkle some red pepper, garlic powder, and oregano. Sprinkle some red pepper flakes into each bowl.\r\n\r\nDip each tofu piece into the flour, then the mayonnaise, then the bread crumbs. Repeat and place on a sheet pan.\r\n\r\nPlace the pan in the refrigerator for 20 minutes or overnight.\r\n\r\nPreheat the oven to 400 degrees.\r\n\r\nSpray the breaded tofu with cooking spray and bake on the middle rack of the oven for 20 minutes.\r\n\r\nSquirt some ketchup on the bun, top with crispy tofu, add a slice of cheese, and finish off with a few spoonfuls of coleslaw and enjoy!",
	"ingredients": [
	"14 ounce firm tofu, drained \r",
	"4 teaspoon salt, divided\r",
	"4 teaspoon pepper, divided\r",
	"4 teaspoon garlic powder, divided\r",
	"4 teaspoon oregano, divided\r",
	"1 cup flour\r",
	"1\u20442 cup vegan mayonnaise\r",
	"1 cup bread crumbs\r",
	"1\u20444 teaspoons red pepper flakes\r",
	"<hr>\r",
	"1\/2 cup plain ketchup\r",
	"1 tablespoon sriracha\r",
	"Juice of half a lemon\r",
	"1 teaspoon garlic powder\r",
	"1 teaspoon honey\r",
	"<hr>\r",
	"4 hamburger buns\r",
	"4 slices sharp cheddar cheese\r",
	"Your favorite coleslaw"
	],
	"tags": [
	"sandwich",
	"vegetarian",
	"untried"
	]
	},
	"id577": {
	"id": "id577",
	"name": "Mediterranean pasta salad",
	"source": "https:\/\/thedizzycook.com\/mediterranean-pasta-salad\/",
	"preptime": 900,
	"waittime": 1800,
	"cooktime": 0,
	"servings": 4,
	"comments": "Removed olives for now",
	"calories": 1935,
	"fat": 92,
	"satfat": 32,
	"carbs": 214,
	"fiber": 17,
	"sugar": 30,
	"protein": 61,
	"instructions": "Cook pasta as directed until al dente, then drain and rinse under cold water to stop cooking.\r\n\r\nWhile pasta is cooking, whisk together dressing ingredients, then mix pasta and all remaining ingredients with it. Serve immediately.\r\n\r\nIf serving chilled, reserve the vegetables until just before serving, to preserve crispness. Chill at least two hours in the fridge.",
	"ingredients": [
	"8 oz dried pasta\r",
	"1\/2 cucumber, medium diced\r",
	"2 cup cherry tomatoes, halved\r",
	"1 carrot, small diced\r",
	"1\/4 cup fresh basil, chopped\r",
	"4 oz fresh goat cheese, crumbled\r",
	"black pepper, to taste\r",
	"<hr>\r",
	"1\/4 cup extra virgin olive oil\r",
	"3 tbsp distilled white vinegar\r",
	"1 tsp honey\r",
	"1 1\/2 tsp dried oregano\r",
	"1 small shallot, minced\r",
	"1 tsp dijon mustard\r",
	"1\/2 tsp kosher salt\r",
	"1\/4 tsp crushed red pepper"
	],
	"tags": [
	"vegetarian",
	"low_tyramine",
	"main",
	"pasta"
	]
	},
	"id578": {
	"id": "id578",
	"name": "Boursin broccoli soup",
	"source": "https:\/\/thedizzycook.com\/boursin-broccoli-soup\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "",
	"calories": 1524,
	"fat": 103,
	"satfat": 64,
	"carbs": 119,
	"fiber": 23,
	"sugar": 49,
	"protein": 33,
	"instructions": "In a large, heavy pot melt the butter over medium heat and stir in chopped shallots and carrots. Saute for about 2 minutes until they are fragrant and more tender, stirring often. Add flour and coat the vegetables. Pour in about 1\/4-1\/2 cup of broth and whisk till the flour gets incorporated and smooth. Then add the rest of the broth as well as the whole milk. Bring to a low simmer for 8-10 minutes, allowing it to thicken. Do not start to boil, otherwise your milk might curdle (especially if using a low fat option instead).\r\n\r\nAdd the broccoli florets and cook for another 5 minutes until softened. Off the heat, stir in Boursin cheese until smooth and creamy. Taste and adjust any seasonings, like salt and pepper if needed.",
	"ingredients": [
	"1\/4 cup butter\r",
	"2 large shallots, chopped\r",
	"2 large carrots, chopped small (2 large chopped=1 cup)\r",
	"1\/4 cup all purpose flour\r",
	"3 cup vegetable broth\r",
	"1 1\/2 cup whole milk\r",
	"1 head broccoli chopped into florets\r",
	"5 oz Boursin Garlic & Herb cheese\r",
	"3\/4 teaspoon kosher salt\r",
	"1\/2 teaspoon black pepper"
	],
	"tags": [
	"vegetarian",
	"soup",
	"low_tyramine"
	]
	},
	"id579": {
	"id": "id579",
	"name": "Sunbutter energy bites",
	"source": "https:\/\/thedizzycook.com\/nut-free-gluten-free-energy-balls\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 20,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Combine all ingredients in a mixing bowl and stir to combine. If using unsalted sunbutter, add a pinch of salt. \r\n\r\nCover and chill in the fridge for 30 min. If mixture is too sticky, add more oats. If mixture is too dry, add more sunbutter.\r\n\r\nForm into 1 to 1-\u00bd inch balls and store in the freezer. ",
	"ingredients": [
	"1\/3 cup honey\r",
	"1 cup rolled oats\r",
	"1\/2 cup sunbutter\r",
	"1\/4 cup flaxseed meal\r",
	"1 tbsp chia seeds\r",
	"1\/4 cup sunflower seeds\r",
	"1 tsp vanilla extract\r",
	"1\/4-1\/2 cup white chocolate pieces"
	],
	"tags": [
	"vegetarian",
	"low_tyramine",
	"snack"
	]
	},
	"id580": {
	"id": "id580",
	"name": "Broccoli rice casserole",
	"source": "https:\/\/thedizzycook.com\/boursin-broccoli-rice-casserole-thanksgiving-recipe-round-up\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 4,
	"comments": "Reduced # of servings to make a vegetarian main dish instead of a side dish",
	"calories": 1809,
	"fat": 84,
	"satfat": 53,
	"carbs": 201,
	"fiber": 17,
	"sugar": 41,
	"protein": 43,
	"instructions": "Preheat oven to 400 degrees. In a large pot, bring water to a boil. Add broccoli florets and cook for 1 minute. Remove broccoli immediately (drain hot water), and run under cold water. Pat dry. Meanwhile, put a drizzle of olive oil in a medium pan and heat over medium high heat. Cook broccoli stems for about 5 minutes, stirring occasionally until slightly softened. Once done, put stems into a large mixing bowl and wipe out the pan.\r\n\r\nIn the pan, melt a tablespoon of butter or olive oil over medium heat. Add shallots and garlic and cook for about a minute. Then add flour and stir to combine. Slowly add in your broth, whisking as you add it. Then add in your milk a little bit at a time, whisking after each addition to make sure it smooths out. Remove the pan from heat and whisk in your Boursin cheese block. Taste the sauce to make sure you like the seasonings and add a little kosher salt and pepper. Add to bowl with broccoli stems.\r\n\r\nStir in the broccoli florets and rice. Place mixture into an 8x8 casserole dish (or something similar). Mix panko with olive oil and season with a little salt and pepper. Top dish with panko. Cook for about 15-20 minutes, until panko is lightly browned on top.",
	"ingredients": [
	"2 cup cooked brown rice\r",
	"1 tablespoon unsalted butter or olive oil\r",
	"2 medium shallots, peeled and chopped\r",
	"1 garlic clove, peeled and minced\r",
	"2 tablespoon all purpose flour\r",
	"1 cup whole milk\r",
	"1\/2 cup vegetable or chicken stock\r",
	"12 oz broccoli, chopped into small florets and stem medium diced\r",
	"5oz Boursin cheese\r",
	"1\/2 cup panko\r",
	"2 tsp olive oil\r",
	"kosher salt and fresh pepper to taste"
	],
	"tags": [
	"vegetarian",
	"main",
	"low_tyramine"
	]
	},
	"id582": {
	"id": "id582",
	"name": "Strawberry and Peach Burrata Salad with Basil Vinaigrette",
	"source": "https:\/\/thedizzycook.com\/peach-strawberry-burrata-salad-with-basil-vinaigrette\/",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 1152,
	"fat": 26,
	"satfat": 15,
	"carbs": 59,
	"fiber": 11,
	"sugar": 39,
	"protein": 33,
	"instructions": "In a food processor, add the shallot and garlic. Process till finely chopped. Then add basil and the rest of the ingredients, pulsing till combined.\r\n\r\nIn a large bowl, add arugula and top with sliced strawberries and peaches. Tear the burrata into small-ish pieces and plop it on the top. Drizzle with basil vinaigrette and a little fresh cracked black pepper. Sea salt is also wonderful on top if you have it.\r\n\r\nNotes\r\nSpinach can be substituted for arugula",
	"ingredients": [
	"1\/2 5oz package of arugula\r",
	"6 large fresh strawberries, sliced\r",
	"2 small fresh peaches, sliced * Any kind is fine\r",
	"4 oz burrata, torn into pieces\r",
	"<hr>\r",
	"1 cup fresh basil leaves\r",
	"1\/2 small shallot, peeled\r",
	"1 small garlic clove\r",
	"1\/4 cup olive oil\r",
	"1 tablespoon distilled white vinegar\r",
	"1\/4 teaspoon kosher salt\r",
	"1\/4 teaspoon freshly cracked black pepper"
	],
	"tags": [
	"vegetarian",
	"salad",
	"low_tyramine"
	]
	},
	"id583": {
	"id": "id583",
	"name": "Cream cheese fruit dip",
	"source": "https:\/\/auntbeesrecipes.com\/2015\/05\/whipped-cream-cheese-fruit-dip.html",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Beat cream cheese, powdered sugar, and vanilla at medium speed with an electric beater until fluffy. Fold in whipped cream; serve with fresh fruit.",
	"ingredients": [
	"8 oz cream cheese (block), softened\r",
	"2 cup powdered sugar\r",
	"2 teaspoon vanilla extract\r",
	"1\/2 cup whipping cream, whipped"
	],
	"tags": [
	"components",
	"snacks",
	"untried"
	]
	},
	"id584": {
	"id": "id584",
	"name": "Overnight Chia Pudding",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Mix milk, vanilla, and honey until combined. Stir in chia seeds, then chill overnight.\r\n\r\nStir in remaining ingredients before serving.",
	"ingredients": [
	"1\/4 cup chia seeds\r",
	"1 cup milk\r",
	"1 tsp vanilla\r",
	"1 tsp honey\r",
	"<hr>\r",
	"2 tsp sunbutter\r",
	"1\/4 cup fruit, diced\r",
	"1\/8 cup pumpkin or sunflower seeds"
	],
	"tags": [
	"breakfast",
	"low_tiramine"
	]
	},
	"id585": {
	"id": "id585",
	"name": "Pear clafouti",
	"source": "https:\/\/thedizzycook.com\/pear-clafouti-jeffery-life\/",
	"preptime": 300,
	"waittime": 600,
	"cooktime": 2400,
	"servings": 8,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 375 degrees. Butter a 10 inch round baking dish. You could also use a large cast iron pan or a pie dish here. Sprinkle the bottom and sides with the extra tbsp of granulated sugar. \r\n\r\nBeat the eggs and the 1\/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, salt, and pear juice. Set aside for at least 10 minutes, but up to 30 minutes is ok.\r\n\r\nMeanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. \r\n\r\nServe warm or at room temperature, sprinkled with powdered sugar or whipped cream.",
	"ingredients": [
	"1 tbsp unsalted butter, at room temperature\r",
	"1 tbsp granulated sugar\r",
	"<hr>",
	"1\/3 cup granulated sugar\r",
	"3 extra large large eggs at room temperature\r",
	"6 tbsp all-purpose flour\r",
	"1 1\/2 cup heavy cream\r",
	"2 tsp pure vanilla extract\r",
	"1\/4 tsp kosher salt\r",
	"2 tbsp pear juice\r",
	"3 firm Bartlett (or green) pears\r",
	"powdered sugar or fresh whipped cream (optional toppings)"
	],
	"tags": [
	"dessert",
	"low_tyramine",
	"untried"
	]
	},
	"id586": {
	"id": "id586",
	"name": "Summer Veggie and Egg Paninis",
	"source": "Blue Apron",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 2,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "In a large pan, heat oil over medium-high heat, and cook squash slices 3-4 minutes per side, until lightly browned. Season with salt and pepper, then remove from pan.\r\n\r\nAdd bell pepper, salt, and pepper, and cook for 2-3 minutes until lightly browned. Add garlic and vinegar, and cook for an additional minute. Remove from heat, stir in olives.\r\n\r\nMix mayo and chili paste, adding salt and pepper to taste. Spread on top of baguette buns. Layer the bottom of each bun with peppers, squash slices, then sliced egg, seasoning the egg slightly if desired. Put top on, then return sandwiches to a hot pan and press, 3-4 minutes per side.\r\n\r\nWhen done, slice on a bias and plate.",
	"ingredients": [
	"2 eggs, hardboiled\r",
	"2 sandwich baguettes\r",
	"1 summer squash, sliced lengthwise into long strips\r",
	"1 bell pepper, sliced into thin strips\r",
	"2 clove garlic, roughly chopped\r",
	"1\/2 tbsp red wine vinegar\r",
	"1 oz castelvatrano olives\r",
	"2 tbsp mayo\r",
	"1\/2 tbsp calabrian chili paste"
	],
	"tags": [
	"sandwich",
	"vegetarian"
	]
	},
	"id587": {
	"id": "id587",
	"name": "Creamy Summer Veggie Risotto",
	"source": "Blue Apron",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 2,
	"comments": "",
	"calories": 977,
	"fat": 56,
	"satfat": 37,
	"carbs": 97,
	"fiber": 14,
	"sugar": 22,
	"protein": 21,
	"instructions": "Mix the tomatoes in a bowl with salt and pepper, and leave to the side to season for at least ten minutes.\r\n\r\nIn a medium pot, heat a drizzle of olive oil over medium-high heat, then cook shallot and garlic, seasoning, for 1 minute, until slightly softened. Add the rice, stirring requently for 1-2 minutes, until lightly browned. Add water, season, and heat to boiling on high; once boiling, reduce to medium-high and cook 16-18 minutes, stirring occasionally, until liquid is mostly absorbed and rice is al dente.\r\n\r\nMeanwhile, when risotta has about 10 minutes left, heat a drizzle of olive oil in a medium pan over medium-high heat, then cook sweet peppers and jalape\u00f1o for 2-3 minutes, until slightly softened. Add tomatoes, and cook for another 2-3 minutes. Season as needed.\r\n\r\nWhen risotto is done, add the butter, mascarpone, and half the parmesan, stirring until combined. Adjust seasoning if needed. Serve, topped with vegetables, remaining parmesan, and chives. ",
	"ingredients": [
	"1\/2 cup grape tomatoes, halved\r",
	"1 shallot, finely chopped\r",
	"2 clove garlic, roughly chopped\r",
	"1 cup carnaroli rice\r",
	"3 1\/2 cup water\r",
	"2 tbsp mascarpone cheese\r",
	"2 tbsp butter\r",
	"1 oz parmesan, grated\r",
	"1 jalape\u00f1o pepper, seeded and diced\r",
	"4 oz sweet peppers, seeded and medium diced\r",
	"1 bunch chives, small diced"
	],
	"tags": [
	"vegetarian",
	"main",
	"low_tyramine"
	]
	},
	"id588": {
	"id": "id588",
	"name": "Roasted Garlic",
	"source": "https:\/\/cookieandkate.com\/best-roasted-garlic-recipe\/",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 3000,
	"servings": 1,
	"comments": "1 \"serving\" is one head of garlic",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Preheat oven to 400F.\r\n\r\nSlice top ~1\/4 inch off of the garlic head, slightly exposing each clove. Remove some paper and manually slice open cloves on the side if necessary.\r\n\r\nPlace heads, cut side up, in pan, not touching the sides. Drizzle oil over the heads, ensuring the opened surface of the cloves are fully coated. Cover (either with foil, or with an oven-safe lid), then bake for 40-70 minutes, until exposed garlic is golden-brown and cloves are easily pierced with a knife.\r\n\r\nLet cool for 10 minutes, then separate cloves and remove from paper (using fork or spoon to help squeeze). Use or refrigerate immediately.",
	"ingredients": [
	"1 head garlic\r",
	"2 tsp olive oil"
	],
	"tags": [
	"component",
	"vegetarian"
	]
	},
	"id589": {
	"id": "id589",
	"name": "Roasted Garlic Hummus",
	"source": "https:\/\/cookieandkate.com\/best-hummus-recipe\/",
	"preptime": 1200,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 8,
	"comments": "8 servings is ~2 cups",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "Prepare the roasted garlic ahead of time (takes ~1 hr).\r\n\r\nBoil chickpeas and baking soda in several inches of water, for about 20 minutes until they look bloated and soft with their skins coming off. Drain and rinse to remove excess baking soda.\r\n\r\nMeanwhile, blend garlic, salt, and water until garlic is very finely chopped. Let rest for 10min for garlic flavor to mellow. Add tahini and blend until thick and creamy. Add ice water a tbsp at a time until ultra-smooth.\r\n\r\nAdd chickpeas, cumin, oil, and roasted garlic, and blend until smooth. Add more ice water if needed for texture. Season to taste.",
	"ingredients": [
	"1 serving [roasted garlic](https:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id588)",
	"1 can chickpeas\r",
	"1\/2 tsp baking soda\r",
	"1 clove garlic, roughly chopped\r",
	"1\/2 tsp salt\r",
	"1\/4 cup water\r",
	"1\/2 cup tahini\r",
	"1\/4 cup ice water\r",
	"1\/2 tsp ground cumin\r",
	"1 tbsp olive oil"
	],
	"tags": [
	"component",
	"vegetarian",
	"low_tyramine"
	]
	},
	"id590": {
	"id": "id590",
	"name": "Potato and kale hash with baked eggs and hot sauce",
	"source": "Blue Apron",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 1200,
	"servings": 2,
	"comments": "",
	"calories": 1040,
	"fat": 62,
	"satfat": 18,
	"carbs": 82,
	"fiber": 16,
	"sugar": 0,
	"protein": 44,
	"instructions": "Place an oven rack inthe center of the oven; preheat to 450F. Fill a medium pot 3\/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the diced potatoes to the pot. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.\r\n\r\nIn an oven-safe medium pan, heat 1 tbsp olive oil on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3-4 minutes or until lightly browned and crispy.\r\n\r\nAdd the diced peppers, garlic, and white part of the green onions to the pan; season with salt and pepper. Cook, stirring frequently, 2-3 minutes, or until softened. Add the chopped kale and a drizzle of olive oil to the pan; season with salt and pepper. Cook, stirring frequently, 3-4 minutes, or until slightly wilted. Turn off the heat, taste, then season with salt and pepper, if desired.\r\n\r\nUsing a spoon, create 2 wells inthe center of the hash. Crack an egg into each well; season with salt and pper. Evenly top the hash with the grated cheese. Bake in the oven 5-7 minutes, or until egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving.\r\n\r\nServe the baked eggs and hash garnished with the green tops of the green onions and as much of the hot sauce as you'd like. Enjoy!",
	"ingredients": [
	"3\/4 lb golden potatoes, medium diced\r",
	"1 red bell pepper, medium diced\r",
	"2 clove garlic, roughly chopped\r",
	"2 green onions, thinly sliced, white and green parts separated\r",
	"1 bunch kale, stems removed and roughly chopped\r",
	"2 eggs\r",
	"2 oz cheddar cheese, grated\r",
	"1 tbsp hot sauce"
	],
	"tags": [
	"vegetarian",
	"main"
	]
	},
	"id591": {
	"id": "id591",
	"name": "Goat Cheese Sandwich with Arugula & Cucumber",
	"source": "https:\/\/thedizzycook.com\/goat-cheese-sandwich-with-arugula-cucumber\/",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 0,
	"servings": 1,
	"comments": "",
	"calories": 298,
	"fat": 10,
	"satfat": 6,
	"carbs": 38,
	"fiber": 1,
	"sugar": 12,
	"protein": 11,
	"instructions": "Spread goat cheese on one slice of bread and sweet chili jam\/sauce on the other side. Add cucumber and arugula, then assemble the sandwich and eat!",
	"ingredients": [
	"2 slices sandwich bread\r",
	"1\/8 English cucumber, thinly sliced, enough to cover sandwich\r",
	"1\/2 oz arugula\r",
	"1 oz fresh goat cheese\r",
	"1 tbsp sweet chili jam"
	],
	"tags": [
	"vegetarian",
	"sandwich",
	"low_tyramine"
	]
	},
	"id592": {
	"id": "id592",
	"name": "Cheesy portobello mushroom caps",
	"source": "Hello Fresh",
	"preptime": 300,
	"waittime": 0,
	"cooktime": 1800,
	"servings": 2,
	"comments": "",
	"calories": 1139,
	"fat": 51,
	"satfat": 18,
	"carbs": 126,
	"fiber": 9,
	"sugar": 23,
	"protein": 40,
	"instructions": "Preheat oven to 425F. Bring a large pot of salted water to a boil.\r\n\r\nToss zucchini with olive oil, half the italian seasoning, salt and pepper, and place on half a baking sheet. Brush both sides of each portobello mushroom with olive oil, and season all over with salt, pepper, and remaining italian seasoning. Arrange mushrooms gill sides down on empty side of same baking sheet. Roast on top rack until tender, 14-16 minutes.\r\n\r\nMeanwhile, prepare marinara sauce.\r\n\r\nOnce water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes (or according to package directions). Reserve 1\/2 cup pasta cooking water, then drain and return to pot.\r\n\r\nMeanwhile, melt butter in a small pan over medium-high heat. Add panko, and lightly season. Cook stirring frequently, until golden brown, 3-5 minutes. Remove from heat.\r\n\r\nAdd zucchini and most of the marinara, reserving 1\/8 cup per serving, to spaghetti. Stir well, adding pasta water as necessary, until pasta is coated.\r\n\r\nHeat broiler to high. Flip portobello mushrooms over on baking sheet to expose gills. Top with reserved marinara, then mozzarella, and broil 2-4 minutes, until cheese is lightly browned. \r\n\r\nDivide spaghetti between plates and top with cheesy mushrooms. Sprinkle with toasted breadcrumbs and serve.",
	"ingredients": [
	"1 zucchini, cut crosswise into 1\/2-inch-thick half-moons\r",
	"2 portobello mushrooms, stems and gills removed\r",
	"1 tsp Italian seasoning\r",
	"2 tbsp olive oil\r",
	"salt & pepper\r",
	"<hr>\r",
	"4 oz dried spaghetti\r",
	"1\/2 tbsp butter\r",
	"1\/4 cup panko\r",
	"4 serving [marinara sauce](http:\/\/www.xanthir.com\/recipes\/showrecipe.php?id=id34)",
	"2 oz mozzarella cheese, shredded"
	],
	"tags": [
	"vegetarian",
	"main",
	"low_tyramine",
	"pasta"
	]
	},
	"id593": {
	"id": "id593",
	"name": "Sweet Potato Bowl with Creamy Tahini Dressing",
	"source": "https:\/\/thedizzycook.com\/tahini-sweet-potato-broccolini-bowl\/",
	"preptime": 900,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 4,
	"comments": "I cut the oils in the dressing by half since that seemed like too much dressing",
	"calories": 2243,
	"fat": 58,
	"satfat": 10,
	"carbs": 253,
	"fiber": 40,
	"sugar": 38,
	"protein": 42,
	"instructions": "Preheat oven to 425F and prepare a sheet pan (can cover with parchment paper for easy clean up). Toss chopped sweet potatoes with olive oil, salt and pepper and spread out on the baking sheet. Bake for 20 minutes, then flip\/toss the potatoes so they'll brown evenly. You can prepare the broccoli by also tossing with olive oil, salt and pepper but it will be added to the sheet later.\r\n\r\nMake the tahini sauce by combining all the ingredients in a food processor or just by whisking together in a bowl. Add water until desired consistency is reached. Taste and see if it needs salt - some tahini are more salty than others. Set aside at room temp.\r\n\r\nAfter 20 minutes, toss the sweet potatoes and add the broccoli to the same sheet pan another 20 minutes (40 minutes total). If you're roasting any other veggies, like the carrots, you can add them here as well or just leave them raw.\r\n\r\nPlace all the veggies in a bowl with your desired base and top with tahini sauce, green onion, and toasted sesame seeds.",
	"ingredients": [
	"1\/4 cup tahini\r",
	"1 clove garlic, minced\r",
	"2 teaspoon granulated sugar (or honey)\r",
	"1\/4 cup distilled white vinegar\r",
	"1 tablespoon toasted sesame oil\r",
	"1 tablespoon olive oil\r",
	"2 teaspoon ground ginger\r",
	"kosher salt as needed\r",
	"cold water to thin out, if needed\r",
	"<hr>\r",
	"2 tbsp olive oil\r",
	"4 medium sweet potatoes cut into \u00bd inch cubes\r",
	"<hr>\r",
	"1 tbsp olive oil\r",
	"12 oz broccoli florets\r",
	"kosher salt and pepper\r",
	"<hr>\r",
	"2 cup cooked brown rice\r",
	"3 green onions chopped\r",
	"1 carrots, chopped\r",
	"2 tbsp sesame seeds, toasted"
	],
	"tags": [
	"vegetarian",
	"main",
	"low_tyramine",
	"untried"
	]
	},
	"id594": {
	"id": "id594",
	"name": "Italian garden veggie soup",
	"source": "Hello Fresh",
	"preptime": 600,
	"waittime": 0,
	"cooktime": 2400,
	"servings": 2,
	"comments": "",
	"calories": 1193,
	"fat": 50,
	"satfat": 21,
	"carbs": 164,
	"fiber": 19,
	"sugar": 45,
	"protein": 35,
	"instructions": "Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook stirring occasionally until veggies are lightly browned and slightly softened, 4-6 minutes.\r\n\r\nStir Italian seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. Add diced tomatoes, stock, and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.\r\n\r\nOnce carrots are just softened, stirr in couscous and kale. Cook until couscous is tender and kale has wilted, 8-10 minutes. Taste and season generously with salt and pepper.\r\n\r\nWhile the soup cooks, place butter in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in garlic powder and season with salt and pepper. Toast baguette halves, the spread cut sides with garlic butter. Halve each piece on a diagonal.\r\n\r\nDivide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.",
	"ingredients": [
	"1 yellow onion, medium diced\r",
	"6 oz carrots, sliced into 1\/4-inch thick rounds\r",
	"1 tbsp Italian seasoning\r",
	"2 clove garlic, minced\r",
	"1 14-oz can diced tomatoes\r",
	"3 cup vegetable stock\r",
	"1\/2 cup Israeli couscous\r",
	"1\/2 bunch kale (4oz), stems removed and leaves roughly chopped\r",
	"<hr>",
	"1 sandwich roll or small baguette, halved lengthwise\r",
	"2 tbsp butter\r",
	"1\/2 tsp garlic powder\r",
	"salt and pepper\r",
	"<hr>",
	"1\/4 cup Parmesan, grated\r",
	"1 tsp red pepper flakes"
	],
	"tags": [
	"vegetarian",
	"main",
	"soup"
	]
	},
	"id595": {
	"id": "id595",
	"name": "Perfectly Pillowly Cinnamon Rolls",
	"source": "King Arthur Baking",
	"preptime": 1800,
	"waittime": 7200,
	"cooktime": 900,
	"servings": 8,
	"comments": "",
	"calories": 3520,
	"fat": 112,
	"satfat": 64,
	"carbs": 576,
	"fiber": 16,
	"sugar": 320,
	"protein": 64,
	"instructions": "To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.\r\n\r\nPlace the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.\r\n\r\nRemove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).\r\n\r\nTo make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.\r\n\r\nMix \u2014 by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle \u2014 to bring the dough together. Next, knead the dough until it\u2019s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.\r\n\r\nShape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.\r\n\r\nLet the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).\r\n\r\nTo make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.\r\n\r\nLightly grease a baking sheet, or line it with parchment paper. \r\n\r\nTo assemble the rolls: Transfer the dough to a lightly greased work surface and press it into a 10\u201d x 12\u201d rectangle that\u2019s about 1\/2\u201d thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval. \r\n\r\nSprinkle the filling over the dough, covering all but a 1\/2\u201d strip along one long side. \r\n\r\nStarting with the filling-covered long side, roll the dough into a log.\r\n\r\nScore the dough lightly into eight equal 1 1\/2\u201d to 2\u201d pieces; this will make large, saucer-sized cinnamon rolls \u2014 their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don\u2019t have dental floss, a bench knife or sharp knife will work. \r\n\r\nPlace the rolls onto the prepared baking sheet, spacing them so there\u2019s at least 2\u201d between each one and they\u2019re 2\u201d away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they\u2019re held in place.\r\n\r\nCover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn\u2019t bounce back immediately when gently pressed.\r\n\r\nAbout 20 minutes before you\u2019re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375\u00b0F.\r\n\r\nBake the rolls for 14 to 18 minutes, until they\u2019re a light golden brown and a digital thermometer inserted into the center of one roll reads 190\u00b0F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.\r\n\r\nRemove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1\/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.\r\n\r\nTo make the icing: Combine the remaining 1 1\/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing's overall sweetness.\r\n\r\nIce the rolls and serve immediately. If you\u2019re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you\u2019re ready to use it.\r\n\r\nStore completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.",
	"ingredients": [
	"1\/2 cup whole milk\r",
	"24 g Unbleached Bread Flour\r",
	"<hr>\r",
	"2\/3 cup whole milk\r",
	"300 g Unbleached Bread Flour\r",
	"1 teaspoon salt\r",
	"2 tablespoon granulated sugar\r",
	"2 teaspoon instant yeast\r",
	"4 tablespoon unsalted butter, softened\r",
	"<hr>\r",
	"1 tablespoon butter, melted\r",
	"107 g light brown sugar, packed\r",
	"14 g Unbleached Bread Flour\r",
	"3 teaspoon ground cinnamon\r",
	"1\/16 teaspoon salt\r",
	"<hr>\r",
	"1 1\/2 tablespoon butter, melted, for brushing tops\r",
	"1 1\/2 tablespoon butter, melted, for icing\r",
	"1\/2 teaspoon vanilla extract\r",
	"1 teaspoon salt\r",
	"170 g confectioners' sugar, sifted\r",
	"1 to 2 tablespoons milk, cream, or buttermilk; enough to thin to desired consistency"
	],
	"tags": [
	"breakfast",
	"untried"
	]
	},
	"id596": {
	"id": "id596",
	"name": "test",
	"source": "",
	"preptime": 0,
	"waittime": 0,
	"cooktime": 0,
	"servings": 0,
	"comments": "",
	"calories": 0,
	"fat": 0,
	"satfat": 0,
	"carbs": 0,
	"fiber": 0,
	"sugar": 0,
	"protein": 0,
	"instructions": "",
	"ingredients": [
	"1\/16 tbsp salt"
	],
	"tags": []
	},
	"id597": {
	"id": "id597",
	"name": "Vegetable Tortilla Roll-ups",
	"source": "https:\/\/www.culinaryhill.com\/vegetable-tortilla-roll-ups\/",
	"preptime": 600,
	"waittime": 8400,
	"cooktime": 0,
	"servings": 16,
	"comments": "Removed mayo and chedder, use whipped cream cheese",
	"calories": 3344,
	"fat": 192,
	"satfat": 96,
	"carbs": 336,
	"fiber": 16,
	"sugar": 48,
	"protein": 80,
	"instructions": "In a medium bowl, combine cream cheese, mayonnaise, ranch dressing mix, and dill weed. Fold in vegetables and shredded cheese.\r\n\r\nWorking with one tortilla at a time, spread about \u00bd cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.\r\n\r\nContinue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces. Serving = 1\/2 tortilla",
	"ingredients": [
	"8 ounce whipped cream cheese\r",
	"1\/4 cup homemade ranch dressing mix or 1 packet store-bought\r",
	"1 teaspoon dried dill weed or 1 tablespoon minced fresh dill\r",
	"2 cup finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, or olives\r",
	"8 (8-inch) flour tortillas"
	],
	"tags": [
	"vegetarian",
	"appetizer",
	"bento",
	"untried"
	]
	}
	}

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